Lasagna Zucchini Boats

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Three Zucchini Boats on a wooden cutting board.

Lasagna Stuffed Zucchini Boats are a low-carb, gluten-free way to get your lasagna fix. Layers of rich tomato meat sauce and gooey cheese fill grilled zucchini. If you’re like me, lasagna is all about the sauce and the cheese. Zucchini boats are the perfect vessel for holding them plus zucchini adds lots of good flavor, not to mention nutrition.


This meal was made extra yummy by a product I had the pleasure of trying for the first time- Dorot Herbs and Spices. I had commented on a post about Dorot on one of my favorite blogs, Elephant Eats, and a representative from Dorot contacted me and offered to send me some coupons for their product.

DOROT spices

I must have accidentally grabbed a second cilantro instead of the ginger. Oops!

And what a fabulous product it is. Little frozen cubes of herbs (basil, parsley, and cilantro), crushed garlic, and crushed ginger packaged in lightweight trays with tops that pop on and off.  Other products include dill and chopped chili peppers. Each cube equals 1 teaspoon, or 1 clove in the case of garlic. The herbs are picked and frozen at the height of their freshness without the use of preservatives and you can really tell. The basil cubes are every bit as fragrant as a bunch of fresh basil.

DOROT herbs

I used the garlic, basil, and parsley in this Lasagna Zucchini Boat recipe and I loved the simplicity of it. I’ll have to say that my favorite of the Dorot products is the garlic. With these frozen little cubes of crushed garlic, you may never have to peel and chop stinky garlic again. Can I get a Hallelujah for that? I’ll also make good use of the ginger because next to garlic, it’s my least favorite thing to chop.

I’m happy to have the parsley and cilantro too because I am so tired of buying huge bunches of them at the store when I only need a small handful or less. What a waste. Cilantro is especially annoying because it’s so highly perishable. I can’t tell you how many times I’ve gone to use my cilantro only to discover when pulling it from the produce drawer that half of it has turned to green liquid. Gross!

So whether you’re making these delicious Lasagna Zucchini Boats, a soup or a stew, or any type of sauce or casserole, save yourself the energy of peeling and chopping or washing and chopping garlic, ginger, and fresh herbs. Just reach in the freezer and pop a few cubes out. It literally only takes seconds. They will last in your freezer for up to 24 months and you can tuck them in even the smallest crevice in your freezer. They’re very reasonably priced too.

Check out Dorot’s website for more info on their products, lots of recipes, and places you can find their products. In my area they are available at Trader Joes and Earth Fare.

Lasagna Zucchini Boats lined up on cutting board.

Before you run off to the store to buy your Dorot herbs :), just a few words about these Lasagna Zucchini Boats. The cooking time will vary a good bit based on the size of your zucchini. Mine weren’t very large. I’ve grilled them first to give them a head start on cooking and to enhance their flavor but you could skip this step and add a good 15-20 minutes to the cooking time. I’ve used cottage cheese because I love how creamy it is, but you could use ricotta instead. You will probably have some extra sauce. Just spoon it into a ziptop bag, refrigerate and you have lunch for the next day halfway made.

This meal could easily be made vegetarian by omitting the ground beef and using sautéed vegetables instead.

Lasagna Zucchini Boats topped with parsley sprigs.

Lasagna Zucchini Boats

Lasagna Zucchini Boats

Course: Main Dish
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4
Get your lasagna fix without the carbs! Delicious zucchini boats stuffed with meat sauce and cheese.
Print Recipe


  • 1 pound lean ground beef
  • 1 small onion, diced
  • 1/2 green pepper, diced
  • 1 cube Dorot garlic or I clove minced
  • 2 cubes Dorot basil or 2 teaspoon fresh basil, divided
  • 1 cube Dorot parsley or 1 teaspoon fresh
  • 1 (8-ounce) can tomato sauce
  • 1 (14-ounce) can petite diced tomatoes
  • 3 tablespoons tomato paste
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 4 zucchini, the wider the better
  • Olive oil
  • 1 cup cottage cheese
  • 1 egg, lightly beaten
  • 1/2 cup shredded mozzarella, divided
  • 1/2 cup shredded Parmesan, divided


  • Place a nonstick skillet over medium-high heat and add ground beef, onion, and green pepper. Saute until most of the pink in the ground beef is gone, breaking beef up with a wooden spoon as it cooks.
  • Add I cube each of garlic, basil, and parsley. Stir for 30 seconds to help melt the cubes and mix everything together.
  • Add tomato sauce, diced tomatoes, and tomato paste plus 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Let simmer until most of the liquid has evaporated and sauce is nice and thick, about 10 minutes. Check for seasoning and add additional salt and pepper if desired.
  • Trim about a 1/4-inch off the end of each zucchini. Cut zucchini in half lengthwise. Using a spoon, scoop out seeds and as much zucchini flesh as you can without making the zucchini shell too weak. Discard what was scooped out.
  • Heat a grill pan over medium-high heat and drizzle with olive oil. Place zucchini on pan cut side down. Turn heat down to medium and grill zucchini (just on that 1 side) for about 5-6 minutes. Take a few peaks at underside of zucchini while cooking to make sure heat is not too high.
  • Remove zucchini from grill pan and sprinkle insides of zucchini with salt and pepper.
  • Preheat oven to 350 degrees.
  • In a medium bowl mix together cottage cheese, egg, and half of mozzarella and half of Parmesan. Add I Dorot basil cube. Use back of spoon to break it up if still frozen and mix it into cheese mixture.
  • Place zucchini cut side up in large baking dish. Spread a little sauce mixture in the bottom of each. Top with cheese mixture and another layer of sauce.
  • Cover with aluminum foil and bake for 15 minutes. Uncover, sprinkle remaining cheese on top and bake for 5 more minutes.


Cooking time may vary based on size of zucchini. Add extra time for large zucchini.
Ricotta cheese may be substituted for cottage cheese.

Disclaimer: I was given coupons for Dorot products, but I would never share a product I didn’t like and intend to use in the future.

Zucchini Boats close-up.

18 thoughts on “Lasagna Zucchini Boats

  1. Awww, your blog is one of my favorites too!! 🙂 I’m jealous that your market had all those Dorot products. All I can ever find is basil and garlic…better than nothing tho! Garlic is definitely my fave, simply because practically ever recipe calls for it and it’s just so freaking convenient. These zucchini boats look delicious, Christin!

  2. Love the sound of these zucchini lasagna boats – our favorite part of lasagna is the cheese and sauce too so this lighter veggie based version is fantastic! I enjoy using lots of herbs in our meals too and these cubes sound so convenient 🙂

  3. You have great timing! I was just thinking about making some sort of stuffed zucchini for dinner this week! I think these may need to make an appearance! They look delicious!

  4. I love low carb meals especially when there is a lot of meat! I always see theses cubes in the grocery store and never think to pick them up, they are cheaper then fresh herbs! I am going to defiantly pick up some..

  5. First off, I love the sound of your lasagna boats because I’m all about the sauce and cheese when it comes to lasagna, too. The fact that I love zucchini makes this better than lasagna with pasta! Second, the Dorot products look fantastic, and I will have to find those. I waste way too many herbs!

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