Skip to Content

Lasagna Stuffed Zucchini Boats

  • Serves: 4
  • Calories: 578
Lasagna Stuffed Zucchini Boats

These Lasagna Stuffed Zucchini Boats are filled with all of your favorite ingredients, are healthier than their pasta-filled counterpart, and come together fast, making them the perfect dinner.

These Lasagna Stuffed Zucchini Boats are filled with all of your favorite ingredients, are healthier than their pasta-filled counterpart, and come together really easily, making them perfect for dinner any night of the week.

If you’ve never had a stuffed zucchini, you are in for a treat. It’s one of my favorite go-to recipes when I am craving comfort food, but don’t want to overload on the heavy carbs. And, although these lasagna zucchini boats are a wonderful dinner option all year round, I especially love them in the summer, when zucchini is bountiful and you can always find a neighbor or friend who is giving them away by the (zucchini) boat load.

Lasagna Stuffed Zucchini Boats 1
Lasagna Stuffed Zucchini Boats 2

What is a zucchini boat?

Zucchini boats are the perfect use for medium to large zucchini! They are made by halving the zucchini lengthwise, carefully scooping out all of the seeds, and then filling the concave area that results full of rich, savory goodness. Finally, the whole thing is baked to tender perfection and enjoyed (mostly) guilt-free.

Lasagna Stuffed Zucchini Boats 3
Lasagna Stuffed Zucchini Boats 4

What should I put into my zucchini boat?

While there are tons of wonderful recipes out there for stuffed zucchini, including but not limited to; Italian zucchini boats, sausage stuffed zucchini boats, zucchini boats with turkey or ground beef, etc., we’ve taken your standard zucchini boat up a few notches with these lasagna stuffed zucchini boats and we just know you are going to LOVE them.

These lasagna stuffed zucchini boats are filled with all the goods.

To begin with, we’ve used three kinds of cheese: parmesan, mozzarella and ricotta.

We opted for ground chicken in this go-to weeknight dinner, but you could easily use a mixture of ground beef and pork if you wanted something even richer. Finally, we topped this recipe with our favorite jar of store-bought marinara. We opted not to add any veggies to this lasagna, because...well, duh! It’s all going into a zucchini, so we are covered there.

Lasagna Stuffed Zucchini Boats 6
Lasagna Stuffed Zucchini Boats 5

Are stuffed zucchini boats healthy?

Although I would love to call these Lasagna Stuffed Zucchini Boats healthy, I can’t call them a “health food” per se. BUT, there’s good news. This dish takes the best part of everyone’s favorite cheesy, carby, red meat filled dish and makes it HEALTHIER without compromising ANY of those amazing flavors! I know what you might be thinking, “Sub pasta for a veggie? Is that really a good idea?” Yes! I promise you it is a GREAT idea. You will not miss those noodles at all. I offer my personal assurances that this recipe is a wonderful way to add more veggies into your diet without missing out on the good stuff.

Lasagna Stuffed Zucchini Boats 7

Another great thing about this recipe is that it falls into the Italian category so its very easy to round out your meal by pairing it with a salad and some bread. Try serving something from our Bread Basket, alongside a simple salad and you’re good to go.

Or you can go even simpler and consider it a full meal, because the veggie is already included.

Need even more ways to use up that zucchini?

Mom's Zucchini Bread Muffins

Mediterranean Style Zucchini Fritters with Tzatziki Dipping Sauce

Honey Mustard Salmon with Summer Vegetable Salad

Creamy Goat Cheese Polenta with Ratatouille

Lasagna Stuffed Zucchini Boats 10

Do zucchini boats reheat well?

Yes, they do! I speak from experience when I 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 my favorite things about them. The filling makes enough to fill 4 zucchinis cut down the center. While baking, I make sure to take my zucchini boats out while they still have a bite to them. Then, the next day I 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.

Lasagna Stuffed Zucchini Boats 9
Lasagna Stuffed Zucchini Boats 12

When you decide to give these Lasagna Stuffed Zucchini Boats a try, we’d love to hear about it! Be sure to snap a photo, add it to your Instagram feed or stories, and tag @themodernproper and #themodernproper. Also feel free to leave a comment on this post and be sure to tell your friends where you discovered the recipe.

Lasagna Stuffed Zucchini Boats

  • Serves: 4
  • Calories: 578


  • 1 lb Ground chicken
  • 1 Red bell pepper, diced
  • 1 Jar marinara sauce
  • 8 oz Ricotta cheese
  • 1 1/2 Cups fresh spinach, chopped
  • 4 Cloves garlic
  • 1 Egg
  • 2 tbsp Flat leaf parsley, minced, divided
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 4 Medium zucchinis, cut in half lengthwise, centers scooped out
  • 8 oz Fresh mozzarella, sliced
  • 1/4 cup Parmesan cheese, grated
  • Red pepper flakes, optional


  1. Heat your oven to 375° F.
  2. In a large skillet, brown the ground chicken until no pink remains. Stir in 3/4 of the pasta sauce and bell pepper. Let simmer 10 minutes. Remove from heat and set aside.
  3. In a small bowl, gently mix the ricotta cheese, spinach, garlic, egg, 1 tablespoon of parsley, salt and pepper until thoroughly incorporated.
  4. Slice zucchini lengthwise and carefully scoop out the center with a spoon to create a shell or boat. Place zucchini skin side down in a baking dish.
  5. Fill each zucchini with equal amounts of the chicken mixture. Then dollop the ricotta mixture on top of the chicken. Place a few thin sliced of fresh mozzarella on each zucchini half. Spread the remaining pasta sauce over the zucchini boats and top with 1/2 of the parmesan cheese.
  6. Bake 35 minutes or until zucchini is tender and cheese is bubbly.
  7. Sprinkle with remaining tablespoon of parsley and parmesan cheese.