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Lasagna Stuffed Zucchini Boats Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 216 reviews
  • Author: Bertha
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Low Fat

Description

These Lasagna Stuffed Zucchini Boats are a delicious and lighter twist on classic lasagna, combining tender zucchini boats filled with a savory ground chicken and marinara sauce mixture, topped with creamy ricotta, fresh spinach, and melted mozzarella and Parmesan cheeses. This baked dish is perfect for a comforting dinner that’s packed with flavor and lower in carbs compared to traditional pasta lasagna.


Ingredients

Scale

Zucchini Boats

  • 4 medium zucchinis, halved lengthwise
  • 1 tablespoon extra-virgin olive oil

Filling

  • 1 pound ground chicken
  • 1 red bell pepper, diced
  • 4 garlic cloves, minced
  • 1 (24-ounce) jar marinara sauce, divided

Cheese Mixture

  • 8 ounces ricotta cheese
  • 1 ½ cups fresh spinach, finely chopped
  • 1 teaspoon garlic powder
  • 1 large egg, beaten
  • 2 tablespoons minced flat-leaf parsley, divided
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper

Toppings

  • 2 cups shredded mozzarella, divided
  • 4 tablespoons freshly grated Parmesan, divided
  • Red pepper flakes, for serving (optional)


Instructions

  1. Prepare the Oven and Zucchini: Preheat your oven to 375° F and position a rack in the center. Line a large baking dish with parchment paper or aluminum foil to prevent sticking and for easier cleanup. Using a small spoon, carefully scoop out the flesh from the zucchini halves, leaving about a ⅓-inch thick shell around the edges to create boats. Place the zucchini boats cut side up in the prepared baking dish.
  2. Cook the Chicken Mixture: Heat the olive oil in a large skillet over medium-high heat. Add the ground chicken, diced red bell pepper, and minced garlic. Cook while breaking the meat apart with a wooden spoon until the chicken is fully cooked and any released liquid evaporates, roughly 10 minutes. Stir in 2¼ cups of the marinara sauce, bring the mixture to a simmer, and cook for about 10 minutes until it thickens slightly, stirring occasionally.
  3. Prepare the Ricotta Mixture: In a medium bowl, combine ricotta cheese, chopped spinach, garlic powder, beaten egg, 1 tablespoon of the minced parsley, kosher salt, and freshly cracked black pepper. Mix well until all ingredients are incorporated evenly, creating a creamy filling.
  4. Assemble the Zucchini Boats: Spoon equal portions of the chicken and marinara mixture into each zucchini boat, filling them generously. Top the chicken filling with dollops of the ricotta and spinach mixture. Sprinkle half of the shredded mozzarella evenly over all the boats. Pour the remaining marinara sauce over the zucchini boats, then sprinkle with 2 tablespoons of grated Parmesan cheese. Cover the baking dish tightly with aluminum foil to retain moisture during baking.
  5. Bake the Zucchini Boats: Place the covered dish in the preheated oven and bake for 20 minutes. After 20 minutes, carefully remove the foil cover. Sprinkle the remaining 1 cup of mozzarella cheese over the zucchini boats. Return the dish to the oven and continue baking, uncovered, for another 15 minutes or until the cheese is melted, bubbly, lightly browned, and the zucchini is tender when pierced with a fork.
  6. Serve: Remove the baked zucchini boats from the oven. Sprinkle them with the remaining 2 tablespoons of Parmesan cheese, the last tablespoon of minced parsley, and red pepper flakes if you desire a little extra heat. Serve warm for a satisfying and comforting meal.

Notes

  • To make this recipe vegetarian, substitute the ground chicken with cooked lentils or a plant-based ground meat alternative.
  • If zucchinis are large, scoop out excess flesh gently to prevent boats from breaking but create enough room for filling.
  • Leftover zucchini flesh can be finely chopped and sautéed to add back into the filling or use in soups.
  • Use low-sodium marinara sauce to reduce sodium content.
  • This dish can be prepared in advance and baked just before serving; refrigerate covered for up to 24 hours before baking.

Nutrition

  • Serving Size: 1 zucchini boat (1/4 recipe)
  • Calories: 390 kcal
  • Sugar: 8 g
  • Sodium: 550 mg
  • Fat: 18 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 4 g
  • Protein: 34 g
  • Cholesterol: 110 mg