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A lighter, low-carb lasagna dish that’s big on flavor and easy to make.
Whether you’re watching carbs, eating gluten-free, or just want something tasty and comforting, these zucchini boats give you all the flavors of lasagna in a simple, lighter way.
For more delicious low carb recipes, check out this cabbage lasagna and avocado chicken salad!
Table of Contents
Unlike traditional lasagna that’s layered and baked in one big dish, these lasagna stuffed zucchini boats are made in individual portions and are much easier to put together.
They’re comforting but lighter, making them perfect for colder months or anytime you want something cozy without feeling too heavy.
Why You’ll Love This Recipe…
- The zucchini becomes tender in the oven while the filling stays rich and cheesy. It’s comfort food without feeling too heavy.
- Tastes like classic lasagna
- Lower in carbs than traditional lasagna
- Perfect for meal prep or leftovers
Some Ingredients You’ll Need
See the recipe card below for ingredient quantities and complete instructions.
- Zucchini – used instead of pasta to create the “boats.” Yellow squash or eggplant are great if you can’t find zucchini or simply aren’t a big fan.
- Ricotta Cheese – adds a creamy texture, cottage cheese and mascarpone cheese works perfectly too!
- Mozzarella Cheese – melts on top and gives the dish that cheesy, bubbly finish. Feel free to use any melty cheese.
- Crushed Tomatoes – the base of the sauce but marinara sauce works too!
- Ground Beef – any type of ground meat works. Sausage or veal are great substitutes.
Step – by – Step Instructions
Prep the zucchini:
Slice the zucchini in half lengthwise and scoop out the centers to create boats, leaving about ¼ inch of flesh so they hold their shape. Sprinkle the zucchini with salt and let them sit for about 10 minutes to draw out excess moisture. Pat them dry with paper towels, then drizzle with olive oil and season with salt and pepper.
Make the meat sauce:
Cook the ground meat with onion and garlic until browned. Season well, then stir in the marinara sauce and let it simmer covered for 15-20 minutes over low heat.
Stuff and bake:
Spoon a generous layer of ricotta into each zucchini boat, then top with the meat sauce. Finish with shredded mozzarella. Bake until the zucchini is tender and the cheese is bubbling and lightly golden.
Top Tips
- It’s very important to salt the zucchini boats and let them sit for about 10 minutes so they can release any extra moisture. After that, wipe them dry with a paper towel. Don’t be afraid to season them again with salt and pepper, the zucchini boats are very thick, and if you’re using kosher salt, it’s hard to over-season them.
- Taste the meat sauce before stuffing the zucchini boats, make sure it’s seasoned perfectly!
- Make sure the meat sauce is nice and thick before stuffing the zucchini boats. A watery sauce will make the zucchini soggy. Let your meat sauce simmer until thick before stuffing.
- If your zucchini are very large, bake them for 8–10 minutes before stuffing so they cook evenly without overbaking the filling.
Serving Suggestions
These zucchini boats are a complete meal on their own, but they also pair beautifully with a green salad, air fryer sweet potatoes, or cheesy garlic bread.
Make Ahead and Storage
You can assemble the boats up to a day in advance, just cover and refrigerate before baking. Leftovers store well for up to 3 days in the fridge, reheat in a 350°F oven until warmed through.
Tried This Recipe?
Leave a review, I love hearing your feedback and would greatly appreciate it ❤️
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More Zucchini Recipes
Lasagna Stuffed Zucchini Boats
Equipment
- 9×13 baking dish
Ingredients
- 4 zucchinis
Meat Sauce
- 1 lb ground beef
- ½ onion, finely diced
- 2 garlic cloves , finely minced
- 28 ounces crushed tomatoes, canned
- 1 teaspoon Italian seasoning
- ½ teaspoon sugar
- 1 tablespoon basil, fresh
- red pepper flakes , optional
- salt and pepper to taste
Ricotta Filling
- 1 ½ cups ricotta cheese
- 1 egg
- 1 tablespoon parmesan cheese
- 1 teaspoon granulated garlic
- 2 teaspoons basil , fresh
- salt and pepper to taste
Toppings
- 2 cups mozzarella cheese
- ¼ cup parmesan cheese
Instructions
- Preheat the oven to 400 degrees F. Slice the zucchini in half lengthwise. Scoop out the centers to create boats, leaving about ¼ inch of flesh so they hold their shape.
- Sprinkle the zucchini with salt and let them sit for 10 minutes to release excess moisture. Pat them dry with paper towels, then lightly season again with salt and pepper. Set aside.
- Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks.Add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
- Add the crushed tomatoes, Italian seasoning, sugar, fresh basil, red pepper flakes (if using), salt, and pepper. Stir well. cover, reduce the heat to low, and let the sauce simmer for 15-20 minutes until thickened. Remove from heat.
- In a bowl, mix together the ricotta cheese, egg, parmesan cheese, granulated garlic, fresh basil, salt, and pepper until smooth.
- Pour a ladle full of the meat sauce in a 9×13 baking dish. Arrange the zucchini boats in the baking dish. Spoon a layer of ricotta filling into each zucchini boat, spreading it evenly.Top with the meat sauce, then sprinkle with mozzarella cheese and parmesan cheese.
- Cover loosely with foil and bake for 25–30 minutes, or until the zucchini is tender and the cheese is melted. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and lightly golden. Broil for 1 minute for some extra color.
- Serve warm and enjoy!
Notes
- It’s very important to salt the zucchini boats and let them sit for about 10 minutes so they can release any extra moisture. After that, wipe them dry with a paper towel. Don’t be afraid to season them again with salt and pepper, the zucchini boats are very thick, and if you’re using kosher salt, it’s hard to over-season them.
- Taste the meat sauce before stuffing the zucchini boats, make sure it’s seasoned perfectly!
- Make sure the meat sauce is nice and thick before stuffing the zucchini boats. A watery sauce will make the zucchini soggy. Let your meat sauce simmer until thick before stuffing.
- If your zucchini are very large, bake them for 8–10 minutes before stuffing so they cook evenly without overbaking the filling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Julie, this was excellent!