Description
These Lasagna Stuffed Zucchini Boats offer a delicious, low-carb twist on traditional lasagna. Tender zucchini halves are hollowed out and filled with a savory mix of ground chicken, bell peppers, marinara sauce, and a creamy ricotta-spinach mixture. Topped with melted mozzarella and Parmesan cheeses, this baked dish combines classic Italian flavors with a healthy vegetable base, perfect for a comforting weeknight dinner.
Ingredients
Scale
Zucchini Boats
- 4 medium zucchinis, halved lengthwise
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
Filling
- 1 pound ground chicken
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 1 (24-ounce) jar marinara sauce, divided
Ricotta 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
Toppings
- 2 cups shredded mozzarella, divided
- 4 tablespoons freshly grated Parmesan, divided
- Red pepper flakes, for serving (optional)
Instructions
- Preheat and prepare baking dish: Preheat the oven to 375° F with a rack in the center position. Line a large baking dish with parchment paper or aluminum foil for easy cleanup.
- Scoop out zucchini flesh: Using a small spoon, carefully scoop out the flesh from each zucchini half, leaving approximately a ⅓-inch thickness all around. Place the hollowed zucchini halves cut side up in the prepared baking dish.
- 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, breaking the chicken apart with a wooden spoon, until fully cooked through and the skillet is dry of liquid, about 10 minutes.
- Add marinara sauce: Stir in 2¼ cups of the marinara sauce to the cooked chicken mixture. Bring the mixture to a simmer and cook, stirring occasionally, until slightly thickened, about 10 minutes.
- Prepare ricotta filling: In a medium bowl, combine ricotta cheese, finely chopped spinach, garlic powder, beaten egg, 1 tablespoon of minced parsley, salt, and pepper. Mix well to combine.
- Assemble zucchini boats: Spoon equal portions of the chicken and marinara mixture into each hollowed zucchini boat. Top each with dollops of the ricotta-spinach mixture. Sprinkle half of the shredded mozzarella evenly over all the boats.
- Add remaining sauce and Parmesan: Pour the remaining marinara sauce evenly over the zucchini boats. Sprinkle 2 tablespoons of freshly grated Parmesan cheese on top. Cover the baking dish tightly with aluminum foil.
- Bake covered: Bake the zucchini boats in the preheated oven for 20 minutes to heat through and start softening the zucchini.
- Bake uncovered with remaining cheese: Remove the foil and sprinkle the remaining 1 cup mozzarella over the boats. Return the dish to the oven and bake uncovered for an additional 15 minutes, or until the cheese is melted, bubbly, lightly browned, and the zucchini is tender.
- Serve: Serve the stuffed zucchini boats warm, sprinkled with the remaining 2 tablespoons Parmesan cheese, remaining 1 tablespoon parsley, and red pepper flakes, if using, for a little heat.
Notes
- You can substitute ground turkey or lean ground beef if preferred.
- To save time, use pre-minced garlic or garlic powder, but fresh garlic delivers the best flavor.
- Make sure not to scoop out too much zucchini flesh to keep the boats sturdy.
- If you prefer a vegetarian version, substitute the chicken with cooked lentils or chopped mushrooms.
- Use gluten-free marinara sauce if you need this recipe to be gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- Red pepper flakes add a nice optional kick but can be omitted for a milder flavor.
Nutrition
- Serving Size: 1 stuffed zucchini boat
- Calories: 390
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 110mg
