Why I Love This Recipe

I’ll never say no to a big pan of lasagna, but some nights I want those same cozy flavors in a dinner that feels a little lighter. That’s exactly what these zucchini boats deliver. You still get the rich meat sauce, creamy ricotta, melty cheese, and all those classic Italian flavors, but tucked into tender roasted zucchini that somehow makes the whole meal feel fresh at the same time.

Enjoying The Leftovers

These zucchini boats are one of my favorite leftovers because all the cheesy, saucy layers have even more time to come together overnight. They’re just as delicious for lunch the next day as they are fresh from the oven.

Storing

Store the zucchini boats in an airtight container in the refrigerator for up to 4 days. If you have extra meat sauce, save it separately to spoon over the top when reheating.

Reheating

Warm in a 350 degree oven until heated through, or microwave individual portions for a quick lunch. Finish with a little extra parmesan and fresh basil to make them taste freshly baked.

Cailee holding a bowl of stuffed zucchini with ground meat in a marinara sauce with cheese and fresh basil on top.
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Lasagna Stuffed Zucchini Boats

Lasagna night just got a fresh twist. These Lasagna Stuffed Zucchini Boats are filled with rich meat sauce, creamy ricotta, and plenty of parmesan for all the comfort of the classic, just with tender zucchini taking the place of the pasta. Even the biggest lasagna fans won't miss the noodles.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
US M
Servings 4

Ingredients

  • 3 large zucchini
  • 1 lb ground beef
  • 1, 16oz jar marinara sauce
  • 1 cup ricotta cheese
  • 1/2 cup grated parmesan cheese
  • 1 small onion, chopped
  • 3 tbsp italian seasoning, divided
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 tbsp avocado oil
  • 1 tbsp fresh basil, chopped
US – M

Instructions

  • Preheat the oven to 400℉.
  • Add 1 tbsp of avocado oil to a large skillet on medium-high heat. Once heated, add the ground turkey and cook for 5-7 minutes until brown.
  • Once browned, add in the chopped onion and saute a few minutes until soft.
  • Once done, add the entire jar of sauce, 1 tbsp of Italian seasoning, 1 tsp salt, and 1 tsp pepper. Mix well, cover with a lid, and bring the temperature down to low. Let it simmer until it’s time to put it in the baking dish.
  • Meanwhile, cut your zucchini in half lengthwise and scoop out the seeds, leaving a hollow center. Make sure not to scrape it too thin! Then, lay them down at the bottom of a baking dish.
  • Next, make the ricotta filling. Add ricotta cheese, parmesan cheese, and 2 tbsp of Italian seasoning to a bowl, then mix.
  • Add about 1/2 of the ricotta cheese filling to the base of each zucchini, leaving about 1/2 cup of the filling to add to the top.
  • Add the meat mixture to each piece of zucchini. I really like to pile it on here!
  • Top it with dollops of the rest of the ricotta mixture and a sprinkle of parmesan cheese.
  • Cover with foil, and bake for 30 minutes.
  • After 30 minutes, pull off the foil and place it back in the oven for about 10 minutes, uncovered until the cheese is melted and starts to become golden. Top with freshly chopped basil. Serve immediately and enjoy!

Equipment

saute pan
9×13 baking dish
mixing bowls
measuring cups
cutting board

Nutrition Per Serving

Calories: 538kcal | Carbohydrates: 26g | Protein: 40g | Fat: 27g | Fiber: 6g