Lasagna Zucchini Boats

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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.

Three Lasagna Zucchini Boats on a wood cutting board.

 

 

 

Zucchini Lasagna Boats Recipe Tips:

 

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.

For a different flavor, use Italian sausage instead of ground beef.

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.

Three Zucchini Boats on a serving platter.

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

Leftovers will keep in an airtight container in the refrigerator for 4 to 5 days.

To make this dish spicy, add 1/2 teaspoon of crushed red pepper flakes to the sauce.

Lasagna Zucchini Boats on a cutting board.

 

Try One Of These Other Zucchini Recipes: 

Three Lasagna Zucchini Boats on a wood cutting board.

Lasagna Zucchini Boats

Course: Dinner, Main Dish
Cuisine: Italian
Keyword: gluten free, low carb
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4
Calories: 421kcal
Get your lasagna fix without the carbs! Delicious zucchini boats stuffed with meat sauce and cheese.
Print Recipe

Ingredients

  • 1 pound lean ground beef
  • 1 small onion, diced
  • 1/2 green pepper, diced
  • 1 clove garlic, minced
  • 2 teaspoons chopped fresh basil, divided
  • 2 teaspoons chopped fresh parsley
  • 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

Instructions

  • 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.

Notes

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

Nutrition

Calories: 421kcal

Originally published Nov 10, 2013

 

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. 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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