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GF Gluten-Free VG Vegetarian

Lasagna Zucchini Boats – easy to make!

4.87
/5
1 hr 15 mins
18 Comments
Jump to Recipe Video
By: Rachel GurkPosted: 07/26/2021Updated: 12/15/2021

This post may contain affiliate links. Please read my disclosure policy.

Zucchini with spaghetti sauce, text overlay reads "lasagna zucchini boats."
Zucchini with spaghetti sauce, text overlay reads "lasagna zucchini boats."
Zucchini with spaghetti sauce, text overlay reads "lasagna zucchini boats."
Zucchini with spaghetti sauce, text overlay reads "lasagna zucchini boats, low card delicious!"

Gluten-free lasagna zucchini boats are stuffed with all the goodness of lasagna but without all the heavy pasta. A healthy and delicious alternative!

Recipe Overview

Why you’ll love it: All the flavors of lasagna in a lighter, healthier dish!

How long it takes: 1 hour 15 minutes, but 45 minutes is hands-off baking time.
Equipment you’ll need: baking dish, skillet, bowls and measuring tools
Servings: 4

White baking dish with stuffed lasagna halves.
Table of Contents
open
  • 1 Recipe Overview
  • 2 About this recipe
  • 3 What you need
  • 4 How to make lasagna zucchini boats
  • 5 FAQs
  • 6 How to make these stuffed zucchini your own
  • 7 Make Ahead Ideas
  • 8 Storage & Reheating Suggestions
  • 9 More zucchini love
  • 10 Get the Recipe: Lasagna Zucchini Boats

Ricotta stuffed zucchini halves, topped with your favorite spaghetti sauce, and melty mozzarella cheese are fun, filling, and healthy. You’ll enjoy all the great flavors of lasagna but without all the noodles.

And you won’t have to bother making all the time consuming layers. I have a thing about lasagna. It just seems so tedious. I’ve come up with lasagna soup, skillet lasagna, and lasagna roll-ups just to avoid it (and they are all really great, by the way).

I may have outdone myself with these zucchini boats. Zucchini really lends itself to being stuffed — a perfect size and really nutritious. In the summer months, the farm markets are loaded with it or maybe you even have a surplus in your garden.

Sail away to a great dinner with lasagna zucchini boats. You’ll be glad you did!

About this recipe

This recipe is keto-friendly, as long as you choose marinara or spaghetti sauce that’s carb-free. It’s also gluten-free and it can easily be made into a vegetarian entree.

The complete printable recipe can be found at the end of this post. I’ll give a quick run through of the recipe right here.

Two lasagna boats on a plate with a fork.

What you need

  • Zucchini: You’ll need four medium sized zucchini. Zucchini squash size can vary wildly, from pickle-sized to submarines. Look for zucchini that are roughly 8 inches long.
  • Lean Ground Beef or Turkey: Ground chicken or Italian sausage are good options, too, or leave the meat out for a vegetarian dish. The ground meat is sautéed with Onion, seasoned with Salt and Pepper, and Minced Garlic.
  • Marinara Sauce: Spaghetti sauce is fine, too. Use homemade or sauce from a jar. You’ll need about a cup.
  • Ricotta Cheese, Egg, Parmesan Cheese: Stirred together for the creamy layer we all love in lasagna, seasoned with Garlic Powder, Dried Oregano, Black Pepper, Fresh Parsley and Basil.
  • Mozzarella Cheese: The lasagna boats are topped with a layer of melted mozzarella.
Overhead view of ingredients needed for recipe.

How to make lasagna zucchini boats

First off, prepare the zucchini squash. Slice them lengthwise, stem to stern. Scoop out the insides, leaving a quarter inch rim. Discard what you scoop out. It will be mostly seeds. Put them, cut side down, on a paper towel to drain while you get the “stuffing” ready.

Lasagna, halved, seeds removed.

Brown the meat in a skillet with onions, seasoning with salt and pepper. Add garlic and sauté briefly. Stir in spaghetti sauce.

Browned ground meat and onions in a black skillet.

Mix up the creamy ricotta stuffing. It’s pretty much the same as what you find in lasagna: ricotta, egg, Parmesan, and herbs.

Now you’re ready to fill the boats. Divide the ricotta mixture evenly between the eight zucchini halves, spreading it out from end to end.

Zucchini halves stuffed with ricotta mixture.

Top that with the meaty sauce. Way easier than lasagna, right?

Zucchini boats topped with meat sauce.

Put the boats into a baking dish and bake until the zucchini is tender, about 35 minutes. Top with mozzarella, and bake for a few more minutes.

Stuffed zucchini topped with meat sauce and cheese.

Aren’t they beautiful? I just love these boats and I’m sure you will, too!

FAQs

How do you keep zucchini from getting watery?

You might recall last week I threw a kind of strange term at you, disgorging. This simple process removes excess moisture from watery vegetables like zucchini or eggplant. Simply sprinkle the cut surface liberally with salt, let set 15-20 minutes, then pat dry to remove excess salt and water. We don’t find it necessary for this recipe, but if you’d like to, you may.

Do you eat the skin on zucchini boats?

For sure, yes! The tender dark green skin of zucchini is totally edible and contains most of the antioxidants of this healthy vegetable.

Is zucchini okay to eat raw?

Again, a resounding yes! Raw or cooked, zucchini is a nutritious and versatile vegetable. Raw zucchini noodles are especially fun in salads. Try this Zucchini Noodle Salad with Beans, Feta, and Lemon or make your salad to-go with Zucchini Noodle Mason Jar Salad with Farro and Mozzarella. Rather have your zoodles cooked? Try Turkey Bolognese with Zucchini Noodles. It’s gluten-free!

Overhead view of zucchini halves lined up and stuffed with ricotta and meat sauce.

How to make these stuffed zucchini your own

  • Vegetarian Option: Stuffed zucchini make a perfect vegetarian entree. Simply leave out the ground meat. There’s plenty of substance and taste without the beef or turkey in this dish.
  • Substitute Italian sausage or ground chicken for the ground beef.
  • Replace the ricotta cheese with cottage cheese, if you like.
  • Zucchini are very “stuffable.” Try Pesto and Cheese Stuffed Zucchini or Cream Cheese Stuffed Zucchini. So good.
  • Not into zucchini? Try Stuffed Butternut Squash with quinoa, kale, and bacon.
Close up of stuffed zucchini with melted cheese on top.

Make Ahead Ideas

Assemble the stuffed zucchini but don’t bake. Refrigerate for up to one day, covered tightly. Bake as directed, adding five minutes to baking time.

Storage & Reheating Suggestions

Leftover zucchini boats can be refrigerated for up to 3 days. They are really good the next day!

Just microwave them on high in one minute increments (or push the reheat button) until heated through.

More zucchini love

Low carb and low calorie, with a non-assertive flavor, zucchini squash can be served in so many delicious ways. Try:

  • Healthy Zucchini Bread – whole wheat
  • Best Grilled Zucchini – easy technique!
  • Zucchini Rice Casserole (Brown Rice!)
  • Zucchini Pizza Bites
  • Turkey Soup with Zucchini Noodles
  • Grilled Vegetable Salad with Goat Cheese
  • Air Fryer Zucchini Chips
  • Zucchini Feta Pancakes Topped with Sour Cream

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Lasagna boats in a white baking dish, filled with ricotta and meat sauce.
Recipe

Get the Recipe: Lasagna Zucchini Boats

4.87 from 15 votes
Prep Time: 20 mins
Cook Time: 55 mins
Total Time: 1 hr 15 mins
4 servings
Print Rate Recipe
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Gluten-free lasagna zucchini boats are stuffed with all the goodness of lasagna but without all the heavy pasta. A healthy and delicious alternative!

Ingredients

  • 4 large zucchini (about 6 oz. each), cut in half vertically, from top to bottom
  • ½ pound lean ground beef or turkey
  • ½ cup diced onion (about 1 medium yellow onion)
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon coarse ground black pepper
  • 2 cloves garlic, minced
  • 1 cup marinara or spaghetti sauce
  • 1 cup ricotta cheese
  • 1 large egg, beaten
  • ½ cup grated Parmesan cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ⅛ teaspoon coarsely ground black pepper
  • 2 tablespoons finely minced fresh parsley more for garnishing
  • 1 tablespoon finely minced fresh basil more for garnishing
  • 1 cup shredded mozzarella cheese

Instructions

  • Preheat oven to 400ºF. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside. Scoop out insides of each zucchini, leaving about 1/4-inch rim. Set aside, cut side down, on a paper towel to drain.
  • In a large skillet over medium-high heat, add oil, onion and ground beef and sprinkle with salt and pepper. Cook, breaking up the meat, until beef is no longer pink and onions are translucent. Drain grease if needed. Add garlic and continue to cook for one minute, stirring, or until fragrant. Add marinara sauce and stir to combine. Remove from heat.
  • In a small bowl, combine ricotta cheese, egg, Parmesan cheese, parsley, basil, garlic powder, oregano, black pepper. Spread evenly into the bottom of each of the zucchini “boats” and place in prepared 9×13 pan.
  • Spoon meat sauce on top of ricotta mixture.
  • Cover baking dish with foil and bake for 35 minutes. Remove from oven and sprinkle with mozzarella cheese.
  • Continue to bake, uncovered, until cheese is melted and zucchini is tender, about 5-10 minutes.

Notes

  • If you prefer, replace ground beef with Italian sausage or ground chicken, or omit the meat for a vegetarian entree.
  • Cottage cheese can be used as a substitute for ricotta cheese.
  • Make Ahead: Prepare the boats but don’t bake them. Refrigerate for up to a day, tightly covered. Bake as directed, adding five minutes to baking time.

Nutrition Information

Serving: 2boats, Calories: 491kcal, Carbohydrates: 22g, Protein: 45g, Fat: 25g, Saturated Fat: 11g, Polyunsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 174mg, Sodium: 1101mg, Fiber: 4g, Sugar: 9g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
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  1. Penni Davis says

    November 18, 2022 at 4:29 pm

    5 stars
    I have made this twice using venison, the dish is great. Even my MIL loved it. Thanks!

    Reply
    • Rachel Gurk says

      November 22, 2022 at 10:30 am

      So glad to hear it!

      Reply
  2. Leslie says

    September 26, 2022 at 9:31 pm

    5 stars
    Hi, my son had made zucchini boats for us in the past and they were great. I was wanting to make some too but didn’t have his recipe so I looked on Pinterest and saw your recipe. I made these tonight for supper and my husband and I loved them!

    I went ahead and added to the meat mixture most of the zucchini innards that I’d scooped out, (the seeds were tiny) I chopped and cooked it down in the meat before I added the garlic. It probably didn’t make much flavor difference but think it made the filling go further. Besides, I love zucchini. This recipe’s a keeper! Thank you!

    Reply
    • Rachel Gurk says

      October 2, 2022 at 9:05 pm

      Glald you enjoyed it! Thanks for leaving a review!

      Reply
  3. shelby ward says

    September 17, 2022 at 9:22 pm

    5 stars
    I was pleasantly surprised. It was delicious!!! Tasted like lasagna

    Reply
    • Rachel Gurk says

      September 23, 2022 at 11:56 am

      So glad to hear you liked it! Thanks for taking the time to leave a review!

      Reply
  4. Melissa says

    September 9, 2022 at 7:03 pm

    5 stars
    I made this tonight using hot Italian sausage and the microwave and to do the cooking. So quick and easy! Perfect for hot summer meals. I microwaved my huge zucchini shells for 7-9 minutes, cooler, and cooked the filled boats for 5 minutes and a final minute after topping with the mozzarella.

    Reply
    • Rachel Gurk says

      September 13, 2022 at 11:27 am

      I love that this worked in the microwave, how easy!

      Reply
  5. Laurie says

    August 31, 2022 at 8:45 pm

    Rachel, this looks awesome! Have you tried freezing leftovers at all?

    Reply
    • Rachel Gurk says

      September 1, 2022 at 3:09 pm

      I haven’t tried freezing this. It will probably be okay, might just get a little more watery?

      Reply
  6. Sharon says

    August 14, 2022 at 7:07 pm

    5 stars
    Love this dish will make it again

    Reply
    • Rachel Gurk says

      August 17, 2022 at 10:37 pm

      So happy to hear it!

      Reply
  7. Brianna Miller says

    June 1, 2022 at 9:07 am

    5 stars
    Made these tonight for my family and everyone’s plates were practically licked clean! Very good recipe.. thanks for sharing!

    Reply
    • Rachel Gurk says

      June 2, 2022 at 7:52 am

      So glad to hear it! Thank you for taking the time to leave a review!

      Reply
  8. Rip Weaver says

    March 30, 2022 at 6:53 pm

    5 stars
    Loved this recipe and am making a meatless version right now. Great way to use zucchini.

    Reply
    • Rachel Gurk says

      April 8, 2022 at 11:50 am

      So glad you like it! Thanks for leaving a review!

      Reply
  9. Gabriela says

    August 9, 2021 at 2:23 pm

    5 stars
    Okay yum! I don’t even like zucchini normally but I couldn’t get enough of these! I will definitely be making them again – thank you for the recipe!

    Reply
    • Rachel Gurk says

      August 18, 2021 at 11:59 am

      So glad to hear it! I need to make them again before zucchini season ends, too!

      Reply

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