Rich Ricotta Lasagna Zucchini Boats

Growing up, my mom always made traditional lasagna with layers of pasta, and that’s all I knew. I’d never even considered there could be another way until my neighbor brought over these zucchini boats filled with all the classic lasagna ingredients. I was skeptical at first – I mean, where were the noodles?

But here’s the thing about using zucchini instead of pasta: it’s actually easier to put together, and you still get all those familiar Italian flavors we love. Plus, it’s a great way to sneak some extra vegetables onto your plate without feeling like you’re missing out on anything.

What Kind of Zucchini Should I Use?

For zucchini boats, you’ll want to look for medium to large zucchini that are straight and uniform in shape – this makes them easier to hollow out and fill. The best ones will be about 6-8 inches long and feel heavy for their size, with dark green skin that’s free from blemishes or soft spots. While you might be tempted to grab the biggest zucchini you can find, avoid the super-large ones from late summer gardens, as they tend to be seedy and less flavorful. Fresh, in-season zucchini will give you the best results, but you can find good quality ones year-round at most grocery stores – just give them a gentle squeeze to make sure they’re firm but not hard.

Options for Substitutions

This recipe is pretty flexible and you can make several swaps while keeping the tasty lasagna flavor:

• Zucchini: You can use yellow summer squash instead of zucchini – they have a similar texture and cook time. Just make sure they’re about the same size as the recipe calls for.
• Ground meat: Besides beef or turkey, you can use ground chicken, Italian sausage, or even plant-based crumbles for a vegetarian version. If using Italian sausage, reduce the added salt and seasonings since it’s already well-seasoned.
• Ricotta cheese: If you’re out of ricotta, you can blend cottage cheese until smooth as a substitute. Or try a mix of cream cheese and Greek yogurt (equal parts of each).
• Fresh herbs: No fresh herbs? Use dried ones instead – just remember to use 1/3 of the amount since dried herbs are more concentrated. So about 2 teaspoons dried parsley and 1 teaspoon dried basil.
• Mozzarella cheese: Feel free to swap mozzarella with provolone, white cheddar, or a mix of Italian cheeses. Each will give you that nice melty texture we’re looking for.
• Marinara sauce: Any tomato-based pasta sauce works here – traditional marinara, arrabbiata for some heat, or even homemade tomato sauce. Just make sure it’s not too watery.

Watch Out for These Mistakes While Baking

The biggest challenge when making zucchini boats is dealing with excess moisture – to prevent a watery dish, don’t skip the crucial step of scooping out the seeds and patting the zucchini dry with paper towels before filling. Another common mistake is undercooking the zucchini, which should be tender but still hold its shape – pre-baking the empty boats for about 10 minutes helps achieve the perfect texture. To keep your filling from becoming too wet, make sure to drain any excess fat after browning the meat, and avoid using overly watery marinara sauce. For the best results, let the boats rest for 5 minutes after baking to allow the cheese to set and make them easier to serve without falling apart.

What to Serve With Zucchini Boats?

Since these lasagna zucchini boats are already packed with protein and veggies, you can keep the sides simple and light. A fresh green salad with Italian dressing makes a perfect partner, while some warm garlic bread on the side helps round out the meal. If you’re feeding a bigger crowd, try serving these boats alongside some roasted cherry tomatoes or sautéed mushrooms to keep with the Italian theme. For a complete low-carb meal, you could skip the bread and pair them with cauliflower rice or a simple Caesar salad instead.

Storage Instructions

Keep Fresh: These tasty zucchini boats will stay good in an airtight container in the fridge for up to 4 days. The flavors actually get better as they sit together, making them perfect for meal prep. Just keep in mind that the zucchini might release a bit more water as it sits.

Freeze: If you want to make these ahead, you can freeze them for up to 3 months. Place them in a freezer-safe container after they’ve cooled completely. I recommend freezing them before adding the cheese topping – this way, you can add fresh cheese when you’re ready to reheat and bake.

Reheat: To warm them up, pop them in the oven at 350°F for about 20-25 minutes if thawed, or 35-40 minutes if frozen. Cover with foil to prevent the top from getting too brown. For best results, let frozen boats thaw overnight in the fridge before reheating.

Preparation Time	20-30 minutes
Cooking Time	40-50 minutes
Total Time	60-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 60-70 g
• Fat: 45-50 g
• Carbohydrates: 30-35 g

Ingredients

• 4 large zucchini (approximately 6 oz each), sliced lengthwise
• 1/2 pound lean ground beef or turkey
• 1/2 cup chopped onion (about 1 medium yellow onion)
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper, coarse
• 2 cloves minced garlic
• 1 cup spaghetti or marinara sauce
• 1 cup ricotta cheese
• 1 large egg, lightly beaten
• 1/2 cup parmesan cheese, grated
• 2 tablespoons finely chopped fresh parsley, plus extra for garnish
• 1 tablespoon finely chopped fresh basil, plus extra for garnish
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/8 teaspoon coarse black pepper
• 1 cup mozzarella cheese, shredded

Step 1: Prepare the Zucchini Boats and Baking Dish

Preheat your oven to 400ºF.

Spray a 9 x 13-inch baking dish with nonstick cooking spray and set it aside.

Prepare the zucchinis by scooping out the insides, leaving a ¼-inch rim.

Arrange the zucchinis cut side down on a paper towel to allow them to drain while you prepare the filling.

Step 2: Cook the Beef and Onion Mixture

Heat a large skillet over medium-high heat.

Add ground beef and chopped onion, then season with salt and pepper.

Cook while breaking up the meat until the beef is no longer pink and the onions are translucent.

If necessary, drain any excess grease.

Add minced garlic and cook for an additional minute until fragrant.

Pour in the marinara sauce, stir well, and then remove the skillet from heat.

Step 3: Prepare the Ricotta Cheese Mixture

In a small mixing bowl, combine ricotta cheese, an egg, Parmesan cheese, parsley, basil, garlic powder, oregano, and black pepper.

Stir until all the ingredients are evenly mixed together.

Step 4: Assemble the Zucchini Boats

Spread the prepared ricotta cheese mixture evenly into the bottom of each zucchini boat.

Arrange the filled zucchinis in the prepared baking dish.

Next, spoon the meat sauce generously over the ricotta-filled zucchini boats.

Step 5: Bake the Zucchini Boats

Cover the baking dish with foil and place it in the preheated oven.

Bake for 35 minutes.

Afterward, remove the foil and sprinkle mozzarella cheese on top of the zucchini boats.

Step 6: Melt Cheese and Serve

Return the baking dish, now uncovered, to the oven.

Continue to bake for an additional 5 to 10 minutes or until the mozzarella cheese is melted and the zucchini is tender.

Once done, remove from the oven, let cool slightly, and serve while warm.

Enjoy your delicious zucchini boats!