Lasagna Stuffed Zucchini Boats Recipe

If you’re craving the comforting flavors of lasagna but want something a little lighter and fun to eat, I’ve got just the thing for you—my Lasagna Stuffed Zucchini Boats Recipe. These boats are packed with all the classic lasagna ingredients, but nestled right into tender zucchini halves. I love this recipe because it’s hearty, healthy, and perfect for weeknight dinners or meal prep. Stick with me, and I’ll walk you through all my best tips to make these cheesy, flavorful zucchini boats absolutely irresistible.

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Ingredients You’ll Need

Each of these ingredients works in harmony to create that perfect balance of savory, creamy, and slightly tangy that lasagna is famous for. I always recommend picking fresh, firm zucchinis and quality cheeses to make the flavors pop.

• Zucchinis: Look for medium-sized, firm zucchinis—they hold their shape well for stuffing.
• Extra-virgin olive oil: Adds richness and depth to your sautéed filling.
• Ground chicken: Lean and mild, it absorbs flavors beautifully and keeps this lighter than beef.
• Red bell pepper: Adds subtle sweetness and a pop of color.
• Garlic cloves: I always use fresh minced garlic for the best aroma.
• Marinara sauce: A good quality jar works fine; homemade is even better if you have it.
• Ricotta cheese: Creamy and mild, it’s the perfect creamy layer for the boats.
• Fresh spinach: Finely chopped, it adds freshness and a pop of green.
• Garlic powder: Boosts the garlic flavor without overpowering it.
• Egg: Helps bind the ricotta mixture so it stays put.
• Flat-leaf parsley: Fresh parsley adds a subtle herbal note.
• Kosher salt & black pepper: Season well for balanced flavors.
• Mozzarella: Melty, gooey, and essential for that cheesy lasagna feel.
• Parmesan cheese: Sharp and nutty, it finishes the dish beautifully.
• Red pepper flakes (optional): A little kick if you like some heat.

Variations

One of the things I love about this Lasagna Stuffed Zucchini Boats Recipe is how easy it is to tailor to your tastes or dietary preferences. I often swap out ingredients depending on what I have on hand or what my family prefers.

• Meat Variations: I’ve made this with ground turkey or beef when I wanted a richer flavor, and it’s always a hit.
• Vegetarian Option: Skip the meat and load the filling with mushrooms, zucchini flesh, and extra spinach for a veggie-packed meal.
• Cheese Swap: Try cottage cheese instead of ricotta for a slightly tangier taste, or add some shredded provolone for a smoky twist.
• Spice It Up: If you like heat, toss in a dash of cayenne or extra red pepper flakes right into the filling.

How to Make Lasagna Stuffed Zucchini Boats Recipe

Step 1: Prepare Your Zucchini Boats

Start by preheating your oven to 375°F and lining a baking dish with parchment paper or foil to make cleanup a breeze. Then, slice your zucchinis in half lengthwise and gently scoop out the flesh with a small spoon, leaving about a third of an inch of zucchini shell all around. This thickness helps the boats hold their shape without collapsing during baking. Arrange them cut side up in your dish.

Step 2: Make the Filling

Heat olive oil in a skillet over medium-high heat. Once it’s shimmering, add ground chicken, diced bell pepper, and minced garlic. Break up the meat with a wooden spoon as it cooks so everything browns evenly. You want to cook it until no pink remains and any liquid evaporates—about 10 minutes. Then, stir in 2¼ cups of marinara sauce and let it simmer until it thickens slightly, about 10 more minutes. The mixture should be moist but thick enough to hold inside your boats.

Step 3: Mix Ricotta Filling

While your meat sauce simmers, combine ricotta cheese, finely chopped spinach, garlic powder, beaten egg, parsley, salt, and pepper in a medium bowl. This mixture adds a creamy, fresh layer inside the boats—don’t skip it! The egg is key here because it helps everything set nicely when baked.

Step 4: Assemble and Bake

Fill each zucchini boat evenly with the chicken mixture, then dollop the ricotta mixture on top. Sprinkle half of your shredded mozzarella across the boats, pour the remaining marinara sauce over everything, and finish with 2 tablespoons of Parmesan cheese. Cover with foil and bake for 20 minutes. Then, remove the foil, add the remaining mozzarella, and bake uncovered for another 15 minutes until the cheese bubbles and browns lightly and the zucchini is tender but still holds its shape.

Pro Tips for Making Lasagna Stuffed Zucchini Boats Recipe

How to Serve Lasagna Stuffed Zucchini Boats Recipe

Garnishes

I love topping these zucchini boats with a sprinkle of freshly grated Parmesan and some chopped parsley for a pop of color. Sometimes I add a pinch of red pepper flakes to bring a little heat, which perfectly complements the richness of the cheese and meat.

Side Dishes

My go-to sides are a crisp Caesar salad or garlic breadsticks because they add a delightful crunch and freshness to balance the baked, cheesy zucchini. Roasted vegetables like asparagus or green beans are also fantastic for a fuller veggie-packed meal.

Creative Ways to Present

For family gatherings or a casual dinner party, I sometimes place each zucchini boat on a bed of lightly dressed arugula and drizzle with balsamic glaze. It makes for a pretty and slightly tangy presentation that guests always comment on!

Make Ahead and Storage

Storing Leftovers

After they cool, I store leftover zucchini boats tightly covered in the fridge; they keep well for up to 3 days. I recommend placing them in a shallow airtight container so you don’t smoosh the cheese topping.

Freezing

I’ve frozen these successfully, but I do it before the final cheese layer goes on. After baking from frozen, I add fresh mozzarella on top and broil for a few minutes so the cheese looks fresh and melty. Freezing keeps well up to 2 months.

Reheating

When reheating, I prefer oven warming at 350°F for about 15 minutes covered with foil to retain moisture, then uncovered for a few minutes to crisp the cheese back up. The microwave works in a pinch but can make the zucchini a little watery.

FAQs

Final Thoughts

This Lasagna Stuffed Zucchini Boats Recipe has become a staple in my kitchen because it combines the best of comfort and healthy eating in one dish. It’s a fantastic way to enjoy lasagna flavors without any of the heaviness or fuss of making traditional layers. I genuinely think you’re going to love how easy and delicious this is—I can’t wait for you to try it and share it with the people you care about!

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