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Lasagna-Stuffed Zucchini

Lasagna-Stuffed Zucchini Recipe

Lasagna-Stuffed Zucchini is a healthy and delicious twist on the traditional lasagna, featuring tender zucchini boats filled with layers of savory meat sauce, creamy ricotta, and melted mozzarella. It’s a wholesome, low-carb dish that brings all the flavors of comfort food without the guilt. Perfect for busy weeknights, family dinners, or meal prep — this baked recipe combines nutrition, taste, and elegance in one irresistible bite.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Dinner, low carb, Lunch
Cuisine: American, Italian
Calories: 325
Ingredients Equipment Method Notes

Ingredients
  

For the Zucchini Boats:
  • 4 medium zucchini halved lengthwise
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
For the Meat Sauce:
  • 1 tablespoon olive oil
  • 1 pound lean ground beef or turkey
  • 2 cloves garlic minced
  • 1 small onion finely chopped
  • 1 ½ cups marinara sauce low-sugar preferred
  • 1 teaspoon Italian seasoning
  • ½ teaspoon red chili flakes optional
  • Salt and pepper to taste
For the Cheese Filling:
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese divided
  • ¼ cup grated Parmesan cheese
  • 1 large egg
  • 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley

Equipment

  • Baking dish or casserole pan
  • Sharp knife
  • Spoon or melon baller (for scooping)
  • Mixing bowl
  • Grater
  • Oven

Method
 

Step 1 – Prepare the Zucchini Boats:
  1. Preheat your oven to 400°F (200°C). Cut each zucchini in half lengthwise and use a spoon or melon baller to scoop out the centers, creating “boats.” Brush each boat lightly with olive oil and sprinkle with salt and pepper. Arrange them in a baking dish and set aside.
Step 2 – Make the Meat Sauce:
  1. Heat olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sauté until fragrant. Add ground beef and cook until browned, breaking it apart with a spoon. Stir in marinara sauce, Italian seasoning, red chili flakes (if using), salt, and pepper. Simmer for 5–7 minutes until the sauce thickens slightly. Remove from heat.
Step 3 – Prepare the Cheese Mixture:
  1. In a medium bowl, mix ricotta cheese, half of the mozzarella, Parmesan, egg, and parsley until well combined. This mixture gives the lasagna boats their creamy texture.
Step 4 – Assemble the Zucchini Boats:
  1. Spoon a small amount of the meat sauce into each zucchini shell. Add a layer of the ricotta mixture on top, then another spoonful of sauce. Repeat until all zucchini boats are filled. Sprinkle the remaining mozzarella cheese evenly on top.
Step 5 – Bake:
  1. Cover the baking dish loosely with foil and bake for 20 minutes. Remove the foil and bake for another 8–10 minutes, or until the cheese is golden, bubbly, and slightly crisp on top.
Step 6 – Serve and Enjoy:
  1. Let the Lasagna-Stuffed Zucchini rest for 5 minutes before serving. Garnish with extra Parmesan and fresh basil if desired. Serve warm with salad or roasted vegetables.
🧊 Storage & Reheating
  1. Store leftovers in an airtight container in the refrigerator for up to 4 days.
  2. To reheat, place in a preheated oven at 375°F (190°C) for 10–15 minutes until hot.
  3. You can also freeze baked zucchini boats for up to 2 months. Thaw overnight in the fridge before reheating.
🧠 Pro Tips
  1. Salt the zucchini and let it sit for 10 minutes before filling to remove excess moisture.
  2. Use thick marinara sauce to prevent sogginess.
  3. Add spinach or mushrooms to the filling for extra nutrition.
  4. For a vegetarian option, replace ground beef with lentils or crumbled tofu.

Notes

  • You can customize your Lasagna-Stuffed Zucchini with ground beef, turkey, chicken, or plant-based crumbles.
  • For a vegetarian version, replace meat with sautéed mushrooms, spinach, or lentils.
  • Use a thick marinara sauce to prevent sogginess.
  • Bake until the cheese is golden and bubbling for the best flavor and presentation.

⚡ Nutrition Information (Per Serving)

Nutrient Amount
Calories 325 kcal
Protein 29 g
Carbohydrates 8 g
Dietary Fiber 2 g
Sugars 4 g
Fat 19 g
Saturated Fat 8 g
Cholesterol 95 mg
Sodium 680 mg
Calcium 210 mg
Iron 2.3 mg
(Values are approximate and may vary based on ingredients used.)