Lasagna Stuffed Zucchini Boats Recipe

If you’re looking for a delicious, comforting dinner that’s both healthy and impressive, you’re going to absolutely love this Lasagna Stuffed Zucchini Boats Recipe. It’s the perfect way to enjoy those classic lasagna flavors without the heavy carbs of pasta. I first tried this recipe when I wanted to lighten up a family favorite, and honestly, it quickly became a go-to dinner in our house—everyone raves about it! Keep reading because I’m about to share everything you need to nail this tasty, cheesy, and satisfying meal.

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Ingredients You’ll Need

Everything in this Lasagna Stuffed Zucchini Boats Recipe works together to create a balanced, flavorful meal. The ground chicken keeps it lean, the ricotta and mozzarella add creamy richness, and fresh spinach sneaks in some greens. Here’s what you’ll want to have on hand:

• Medium zucchinis: Choose firm zucchinis about the same size so they cook evenly.
• Extra-virgin olive oil: Adds subtle richness and helps brown the chicken nicely.
• Ground chicken: I like it because it’s lean and soaks up the marinara perfectly.
• Red bell pepper: Adds a sweet crunch and vibrant color to the filling.
• Garlic cloves: Fresh garlic gives that classic lasagna flavor kick.
• Marinara sauce: Use your favorite jarred sauce or homemade — it’s the heart of the dish!
• Ricotta cheese: Creamy and mild, it adds that luscious texture inside the boats.
• Fresh spinach: Finely chopped so it blends easily into the filling.
• Garlic powder: Boosts savory depth without extra chopping.
• Large egg: Helps bind the ricotta mixture so it stays put when baked.
• Minced flat-leaf parsley: Adds fresh herbiness both inside and as garnish.
• Kosher salt and black pepper: Essential for seasoning every element.
• Shredded mozzarella: Because what’s lasagna without gooey melted cheese?
• Freshly grated Parmesan: For that salty, nutty finish on top.
• Red pepper flakes (optional): If you like a little zing, sprinkle on before serving.

Variations

I love how flexible this Lasagna Stuffed Zucchini Boats Recipe is. Over time, I’ve played around with different tweaks depending on what I have in the fridge or dietary needs—feel free to make it your own!

• Swap the protein: I’ve made this with ground turkey, lean beef, and even Italian sausage for richer flavor—each one brings something new.
• Make it vegetarian: Replace the meat with mushrooms or lentils; it’s just as hearty and satisfying.
• Add more veggies: Sometimes I toss in extra chopped zucchini flesh or sautéed mushrooms for more texture.
• Use different cheeses: Try swapping mozzarella for provolone or adding a little feta for a tangy twist.

How to Make Lasagna Stuffed Zucchini Boats Recipe

Step 1: Prep Your Zucchini Boats

Start by preheating your oven to 375°F and preparing a baking dish with parchment or foil for easy cleanup. Cut the zucchinis lengthwise—try to keep them uniform for even cooking. Using a small spoon, carefully scoop out the flesh, leaving about ⅓-inch thickness around the edges so the boats hold their shape. Place them cut side up in your baking dish. I like to save that zucchini flesh because I often add it back into the filling mixture for extra veggie goodness.

Step 2: Cook the Filling

Heat the olive oil in a skillet over medium-high heat until just shimmering. Add the ground chicken, diced bell pepper, and minced garlic. Break up the chicken with a wooden spoon as it cooks to ensure even browning. Cook until there’s no more pink and the liquid has evaporated—about 10 minutes. This step is key to prevent sogginess inside your zucchini boats.

Once the chicken is cooked, stir in about 2¼ cups of your marinara sauce. Bring everything to a gentle simmer and let it thicken slightly, stirring occasionally, for about 10 minutes. This helps concentrate those flavors and keeps the filling juicy but not watery.

Step 3: Mix the Ricotta Filling

While your chicken simmers, combine the ricotta cheese, finely chopped spinach, garlic powder, beaten egg, 1 tablespoon parsley, salt, and pepper in a bowl. This creamy mixture balances the savory meat and adds that classic lasagna texture. The egg acts as a natural binder so the filling stays put—you’ll thank me later when serving!

Step 4: Assemble the Zucchini Boats

Fill each zucchini half evenly with the chicken mixture, then dollop the ricotta-spinach mix on top. Sprinkle half of the shredded mozzarella over everything. Pour the remaining marinara sauce atop the boats and finish with a generous sprinkle of Parmesan cheese. Cover with foil to prevent the cheese from burning and pop the dish in the oven.

Step 5: Bake to Perfection

Bake covered for 20 minutes until the zucchini has softened but still holds its shape. Remove the foil, sprinkle the remaining mozzarella on top, and bake for another 15 minutes or until the cheese is bubbly and golden. This two-step baking keeps a gorgeous cheesy crust without drying out the filling or veggies.

Serve warm, sprinkled with the last 2 tablespoons of Parmesan, the remaining parsley, and a pinch of red pepper flakes if you like it spicy. I love that little kick—it wakes up the whole dish!

How to Serve Lasagna Stuffed Zucchini Boats Recipe

Garnishes

I’m a big fan of finishing these zucchini boats with freshly chopped parsley and a generous sprinkle of Parmesan. It adds brightness and that salty punch that makes each bite sing. And if you like a little heat, red pepper flakes are my go-to—they elevate the dish without overpowering those tender veggies.

Side Dishes

This recipe is pretty hearty on its own, but I love pairing it with a simple mixed green salad dressed in lemon vinaigrette to keep things fresh. Garlic bread or a crusty baguette also works if you want to indulge a bit. Sometimes, I double down on the veggies with roasted cherry tomatoes or steamed green beans for a splash of color.

Creative Ways to Present

For special occasions, I’ve arranged these zucchini boats on a platter garnished with fresh basil leaves and a drizzle of balsamic glaze. It makes the presentation feel super impressive. You can even sprinkle on some toasted pine nuts or fresh oregano to add a gourmet touch. Serve with individual ramekins of extra marinara sauce for dipping—it’s always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers covered tightly in the fridge for up to 3 days. The good news is the zucchini boats reheat really well and don’t lose their texture or flavor. Just pop them in an airtight container and you’re set for a couple more tasty meals.

Freezing

If you want to freeze these boats, I suggest baking them just until the cheese melts and then cooling completely. Wrap each boat tightly in plastic wrap and aluminum foil before freezing. They’ll keep great for up to 2 months. When you’re ready, thaw overnight in the fridge and finish baking fresh in the oven.

Reheating

For best results, I reheat in a preheated oven at 350°F for 15-20 minutes, covered with foil to prevent the cheese from drying out. If you’re in a hurry, the microwave works too—just cover to keep moisture in, and reheat in short bursts to avoid rubbery cheese.

FAQs

Final Thoughts

This Lasagna Stuffed Zucchini Boats Recipe has become one of my favorite weeknight dishes because it blends comfort and nutrition without feeling like a sacrifice. It’s one of those recipes that impresses guests without being complicated and always leaves everyone asking for seconds. If you’ve been craving lasagna but want a lighter, veggie-packed version, trust me—you’ll be so glad you gave this a try. I can’t wait for you to make it and enjoy it as much as my family does!

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