Description
This Lasagna Stuffed Zucchini Boats recipe offers a delicious low-carb twist on traditional lasagna by using zucchini halves as edible vessels filled with a flavorful ground chicken and marinara mixture, creamy ricotta and spinach blend, and topped with melted mozzarella and Parmesan cheeses. Baked to perfection, these boats provide a comforting, hearty meal that’s both healthy and satisfying, ideal for weeknight dinners or casual gatherings.
Ingredients
Scale
Zucchini Boats
- 4 medium zucchinis, halved lengthwise
- 1 tablespoon extra-virgin olive oil
Filling
- 1 pound ground chicken
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 1 (24-ounce) jar marinara sauce
Ricotta Mixture
- 8 ounces ricotta cheese
- 1 ½ cups fresh spinach, finely chopped
- 1 teaspoon garlic powder
- 1 large egg, beaten
- 2 tablespoons minced flat-leaf parsley
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
Toppings
- 2 cups shredded mozzarella
- 4 tablespoons freshly grated Parmesan cheese
- Red pepper flakes, for serving (optional)
Instructions
- Prepare the oven and baking dish. Preheat the oven to 375° F and position the oven rack in the center. Line a large baking dish with parchment paper or aluminum foil to catch drips and make cleanup easier.
- Hollow out the zucchinis. Using a small spoon, carefully scoop out the flesh of each zucchini half, leaving about a ⅓-inch thick shell. Arrange the zucchini boats cut side up in the prepared baking dish.
- Cook the chicken mixture. Heat olive oil in a large skillet over medium-high heat. Add ground chicken, diced red bell pepper, and minced garlic. Cook while breaking up the meat with a wooden spoon, until the chicken is fully cooked and the liquid has evaporated, approximately 10 minutes.
- Add marinara sauce and simmer. Stir in 2¼ cups of the marinara sauce to the chicken mixture. Bring to a simmer and cook, stirring occasionally, until the mixture thickens slightly, about 10 minutes.
- Prepare the ricotta filling. In a medium bowl, combine ricotta cheese, finely chopped spinach, garlic powder, beaten egg, 1 tablespoon parsley, kosher salt, and black pepper. Mix thoroughly until well incorporated.
- Assemble the zucchini boats. Fill each zucchini half evenly with the chicken and marinara mixture. Dollop the ricotta mixture on top of the chicken filling. Sprinkle half of the shredded mozzarella evenly over the boats. Pour the remaining marinara sauce over each boat, then sprinkle with 2 tablespoons of grated Parmesan cheese. Cover the baking dish tightly with aluminum foil.
- Bake covered. Place the covered dish in the preheated oven and bake for 20 minutes to allow flavors to meld and zucchini to soften.
- Bake uncovered with extra cheese. Remove the foil carefully and sprinkle the remaining 1 cup of mozzarella over the boats. Return the dish to the oven and bake uncovered for an additional 15 minutes, until the cheese is melted, lightly browned, and the zucchini is tender.
- Serve. Garnish with the remaining 2 tablespoons Parmesan cheese, the last tablespoon of chopped parsley, and optional red pepper flakes. Serve warm as a hearty, flavorful main dish.
Notes
- To save time, zucchini flesh can be chopped and added to the chicken mixture for extra flavor and texture.
- Ground turkey or beef can be used instead of chicken for a different protein option.
- For a vegetarian version, substitute ground chicken with cooked lentils or crumbled tofu.
- If dairy-free, use vegan cheese alternatives and omit egg from the ricotta mixture or use a flax egg.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
Nutrition
- Serving Size: 1 stuffed zucchini boat
- Calories: 410
- Sugar: 7g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 110mg
