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+ servings

Lasagna Zucchini Boats

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


  • 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.