Lasagna Stuffed Zucchini
When you’re craving comfort food, but don’t want to overload on carbs, lasagna-stuffed zucchini recipe is a perfect healthy treat. Although this recipe is called lasagna-stuffed zucchini, we don’t mean that you should stuff hollowed-out zucchini with slices of lasagna. Rather, we mean that we’ve taken inspiration from Classic Lasagna filling flavors—all that cheesy, tomato sauce-y goodness—and applied it to this much healthier stuffed zucchini recipe. Basically take everything you love about classic lasagna, and take away the pasta noodles (bye, bye carbs) and pop everything that’s left into a hollowed out (big!) zucchini. Hunting for more ways to use up an end-of-summer zucchini bounty? Our 20 Best Zucchini Recipes surely has something for you!
Lasagna Zucchini Boat Ingredients
Zucchini: Zucchini boats are the perfect use for those honking huge, late summer zucchini. Those huge, honking, borderline-scary zucchini lurking in the garden? This recipe exists to use those over-achieving veggies up. We call these zucchini “boats” because they are made by halving the zucchini lengthwise, carefully scooping out all of the seeds, and then filling the concave area that results—the “boat”—full of rich, savory goodness.
Cheese: Three kinds of cheese, please — after all, lasagna inspired this zucchini recipe, and lasagna is all about the cheese! For these zucchini boats, we use Parmesan cheese, fresh mozzarella and creamy ricotta.
Chicken: Though lasagna is often made with beef, we went with healthier ground chicken for these lasagna zucchini boats. You could leave it out or use a veggie sausage product in its place, if you want to make these vegetarian. Or, just try making our delicious Vegetable Lasagna instead.
Veggies! Spinach & bell pepper — additional veggies! This recipe really is super, super healthy (and cheesy, too!)
Marinara sauce: IN A JAR. Easy, cheesy, healthy — check, check, check. That’s what we were going for with this recipe.
Herbs & spices: Parsley, garlic powder, salt and pepper.
Egg: To hold the lasagna filling together, it’s kind of a must.
How To Make Lasagna Zucchini Boats
Scoop out the zucchini. A good, sturdy serving spoon will work well for this job. Or even an ice cream scoop!
Make the lasagna filling! Sauté the chicken, bell pepper, and garlic. Add some marinara sauce. Simmer for a few minutes. Mix together the combine the ricotta cheese, spinach, garlic powder, egg, 1 tablespoon of parsley, salt, and pepper.
Layer the lasagna filling into the zucchini boats: the ground meat mixture first, cheese and spinach mixture second.
Top with mozzarella, more marinara sauce and a dusting of Parm.
Place in a parchment lined baking dish, cover with foil and bake!
Uncover and bake a little more.
Dig in!
Do Zucchini Boats Reheat Well?
Yes, they do! We speak from experience when we say that as long as you don’t bake the zucchini boats too long the first time around, they stay sturdy enough to have for lunch the next day, which is actually one of our favorite things about them. The filling makes enough to fill four zucchini, cut down the center. While baking, take the zucchini boats out while they still have a bite to them. Then, the next day we reheat whatever is left in the oven to achieve a top with bubbly, crispy cheese. But, if you’re in a real hurry, a quick zap in the microwave does the trick for equally delicious results.
More ‘Stuffed’ Recipes To Love
Whatever Floats Your (Zucchini) Boat!
For more recipe inspiration, follow us on Facebook, Instagram, TikTok and Pinterest or order our cookbook. We love when you share your meals. Tag us on Instagram using #themodernproper, and we’d love to hear what you think of this recipe in the comments below. Happy cooking!
