Tasty Lasagna Zucchini Boats

Here’s my go-to recipe for lasagna zucchini boats, filled with seasoned ground beef, melty cheese, and rich tomato sauce – all stuffed into tender zucchini halves.

These boats have become a regular weeknight dinner at our house, especially when we’re craving Italian but want something a bit lighter than traditional lasagna. I often make extra to pack for lunch the next day. Who doesn’t love healthy comfort food that tastes this good?

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. Choose zucchini that feel firm and heavy for their size, with smooth, shiny dark green skin free from blemishes or soft spots. While smaller zucchini are usually best for other recipes, they’re actually not ideal for boats since they don’t provide enough space for the filling. The sweet spot is zucchini that are about 6-8 inches long and 2-3 inches in diameter. If your grocery store only has really large zucchini, those will work too – just know they might be a bit more watery and may need extra time in the oven to cook through.

Options for Substitutions

This low-carb take on lasagna is pretty flexible with substitutions. Here’s what you can swap:

• Zucchini: You can use yellow summer squash instead of zucchini – they have a similar texture and water content. Just make sure they’re about the same size for even cooking.
• Ground meat: Ground beef or turkey work great, but you can also use Italian sausage, ground chicken, or even crumbled meat alternatives like Beyond Meat for a vegetarian version.
• Ricotta cheese: If you’re out of ricotta, try cottage cheese (drain and blend it first for a smoother texture) or a mixture of cream cheese and Greek yogurt (use 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: You can swap mozzarella with provolone, mild cheddar, or a Mexican cheese blend. Each will give a slightly different but still tasty result.
• Pasta sauce: Any tomato-based pasta sauce works here – marinara, arrabbiata, or even pizza sauce. In a pinch, use canned crushed tomatoes mixed with Italian seasoning.

Watch Out for These Mistakes While Cooking

The biggest challenge when making zucchini boats is dealing with excess moisture – failing to remove enough water from the zucchini will leave you with a watery, messy dish. To prevent this, after scooping out the flesh, salt the zucchini boats and let them sit for 15-20 minutes, then pat them dry thoroughly with paper towels. Another common mistake is undercooking the zucchini, which can leave them too firm and difficult to eat – aim for tender-crisp by pre-baking them for about 10-12 minutes before adding the filling. For the best flavor and texture, avoid overstuffing the boats, as this can lead to uneven cooking and spillover; instead, leave a small rim around the edges and press the filling gently into place. To achieve that perfect golden-brown cheese top, switch your oven to broil for the final 2-3 minutes of cooking, but keep a close eye to prevent burning.

What to Serve With Zucchini Boats?

Since these 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 soak up any extra sauce. For a complete Italian-inspired meal, you might want to start with a small bowl of minestrone soup or serve the boats alongside some roasted cherry tomatoes. If you’re feeding a bigger crowd, cooked pasta tossed with olive oil and herbs makes an easy and filling side dish that everyone will enjoy.

Storage Instructions

Keep Fresh: These tasty zucchini boats can hang out in your fridge for up to 4 days when stored in an airtight container. They’re perfect for meal prep – I like to make a batch on Sunday and enjoy them throughout the week for easy lunches or quick dinners.

Freeze: Want to save some for later? Let the boats cool completely, then place them in a freezer-safe container. They’ll keep well for up to 3 months. Just remember that zucchini can get a bit softer after freezing, but they’ll still taste great!

Reheat: When you’re ready to enjoy your leftover boats, pop them in the oven at 350°F for about 15-20 minutes until heated through. If they’re frozen, thaw them overnight in the fridge first. You can also microwave them for a quick fix, though they might not be quite as crispy.

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: 1200-1400
• Protein: 70-80 g
• Fat: 70-80 g
• Carbohydrates: 40-50 g

Ingredients

• 4 large zucchinis (approximately 6 oz each), sliced lengthwise
• 1/2 pound lean ground beef or turkey
• 1/2 cup chopped onion (around 1 medium-size yellow onion)
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 2 cloves garlic, finely chopped
• 1 cup pasta sauce
• 1 cup ricotta cheese
• 1 large egg, whisked
• 1/2 cup grated parmesan cheese
• 2 tablespoons minced fresh parsley, plus extra for topping
• 1 tablespoon minced fresh basil, plus extra for topping
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/8 teaspoon ground black pepper
• 1 cup shredded mozzarella cheese

Step 1: Prepare the Zucchini Boats

Preheat your oven to 400ºF.

Use nonstick cooking spray to coat a 9 x 13-inch baking dish and set aside.

Scoop out the insides of each zucchini, leaving about a ¼-inch rim to hold the filling.

Place the hollowed zucchinis cut side down on a paper towel to drain excess moisture.

This will help prevent the zucchini boats from becoming soggy during baking.

Step 2: Cook the Meat Sauce

In a large skillet over medium-high heat, add ground beef and chopped onion.

Season with salt and pepper to taste.

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

If there’s excess grease, drain it from the skillet.

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

Stir in the marinara sauce to fully combine with the beef mixture and then remove from heat.

Step 3: Prepare the Cheese Mixture

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

Mix well to ensure all ingredients are evenly incorporated.

This flavorful cheese mixture will act as the base layer in the zucchini boats.

Step 4: Assemble the Zucchini Boats

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

Arrange the filled zucchini boats in the prepared baking dish.

Spoon the meat sauce generously on top of the ricotta layer in each zucchini boat, ensuring even coverage.

Step 5: Bake the Zucchini Boats

Cover the baking dish with foil to trap moisture and bake in the preheated oven for 35 minutes.

This will allow the zucchini to begin cooking and infuse the flavors together.

Step 6: Melt Cheese and Serve

After 35 minutes, remove the dish from the oven and take off the foil.

Sprinkle mozzarella cheese over the meat sauce on each zucchini boat.

Return the dish to the oven and bake uncovered for an additional 5 to 10 minutes, or until the mozzarella cheese is melted and bubbly and the zucchini are tender.

Once finished, remove from oven and serve the cheesy, savory zucchini boats hot.