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Simple Recipes for Every Day

Lasagna Stuffed Zucchini Boats

lasagna stuffed zucchini boats with mozzarella
  • Serves: 6
  • Prep Time:  30 min
  • Cook Time:  40 min

Ingredients

  • 1 lb ground chicken
  • 1 red bell pepper, diced
  • 24 oz 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

Method

  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.