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Lasagna Stuffed Zucchini Boats

Lasagna Stuffed Zucchini Boats
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Lasagna Stuffed Zucchini Boats offer a healthy and flavorful twist on classic Italian lasagna by using fresh zucchini halves instead of pasta sheets. This nutritious dish combines savory ground meat or plant-based alternatives with herb-infused tomato sauce and creamy cheeses, baked to bubbly perfection. Perfect for weeknights, customizable for various diets, and loved by the whole family, these vibrant zucchini boats bring all the comforting flavors of lasagna without the extra carbs.

Ingredients

Scale

Zucchini

  • 4 medium fresh zucchinis

Filling

  • 1 lb ground meat (beef, turkey) or plant-based alternative (lentils, mushrooms, tofu)
  • 1 cup tomato sauce
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tsp Italian herbs (oregano, basil, parsley)
  • Salt and pepper, to taste

Cheese Mixture

  • 1 cup ricotta cheese
  • 1/2 cup shredded mozzarella cheese (divided)
  • 2 tbsp fresh parsley, chopped

Topping

  • 1/2 cup shredded mozzarella cheese (remaining)
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Prepare the Zucchini: Slice zucchini in half lengthwise and carefully scoop out the seeds and some flesh to create hollow “boats.” Sprinkle them lightly with salt and set aside to drain excess moisture while you prepare the filling.
  2. Cook the Filling: In a skillet, sauté diced onions and garlic until fragrant. Add your choice of ground meat or vegan substitute, cooking until browned. Stir in tomato sauce, Italian herbs, salt, and pepper—let this simmer for 5 to 10 minutes to blend flavors deeply.
  3. Combine Cheese Mixture: In a bowl, mix ricotta cheese with half of the shredded mozzarella and some chopped parsley. This creamy layer balances the acidity of the tomato sauce while adding a luscious texture to the boats.
  4. Stuff the Zucchini Boats: Spoon the meat and sauce mixture evenly into the zucchini cavities, then spread the ricotta mixture over the top of the filling to enrich every bite.
  5. Bake Until Bubbling: Arrange the stuffed zucchini in a baking dish, sprinkle remaining mozzarella and parmesan over the top, and bake at 375°F (190°C) for 25-30 minutes until the cheese is melted and golden with bubbly sauce peeking through.

Notes

  • Avoid Watery Boats: Salting zucchini before cooking helps draw out moisture and prevents soggy filling.
  • Even Cooking: Cut zucchini halves to similar sizes to ensure uniform baking time and presentation.
  • Flavor Boost: Brown the meat or mushrooms thoroughly to develop deeper umami flavors.
  • Layer Wisely: Spread cheese evenly to get that perfect creamy texture throughout.
  • Rest Before Serving: Let the baked zucchini boats cool for 5 minutes so fillings set and are easier to eat.

Nutrition

Keywords: lasagna, zucchini boats, low carb, healthy Italian, gluten free, vegetarian options, baked zucchini, comfort food

Find it online: https://sophiemelody.com/lasagna-stuffed-zucchini-boats/