Delicious Lasagna Stuffed Zucchini Boats for a Healthy Twist

A healthy twist on classic lasagna featuring zucchini boats stuffed with a flavorful filling, perfect for summer meals.

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Prep Time 20

Cook Time 35

Total Time 55

Servings: 4 boats

Course: PASTA

Cuisine: Italian

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Zucchini Boats

3 medium Zucchini Choose medium-sized for optimal stuffing.
2 tablespoons Extra-Virgin Olive Oil Can substitute with any light cooking oil.

For the Filling

1 pound Ground Chicken Can substitute with ground turkey or plant-based option.
1 medium Red Bell Pepper Replace with any sweet pepper variety.
2 cloves Garlic Fresh cloves enhance flavor.
2 cups Marinara Sauce Use your favorite store-bought or homemade.
1 cup Ricotta Cheese Can be swapped for cottage cheese or omitted.
2 cups Fresh Spinach Kale or any leafy green can be substituted.
1 teaspoon Garlic Powder Can be omitted if using fresh garlic.
1 large Egg For a vegan alternative, substitute with a flaxseed egg.
2 tablespoons Flat-Leaf Parsley Basil or other fresh herbs work as well.
to taste Kosher Salt & Black Pepper

For Topping

1 cup Shredded Mozzarella Vegan cheese is a great dairy-free option.
1/4 cup Freshly Grated Parmesan Nutritional yeast is a suitable substitute.
to taste Red Pepper Flakes Optional for added heat.

Equipment

Baking Dish
Skillet
Sharp knife
spoon

Method

How to Make Lasagna Stuffed Zucchini Boats

Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper.
Halve the zucchinis lengthwise and scoop out the flesh, leaving about a ⅓-inch wall.
Heat a skillet over medium-high heat, add olive oil, and sauté chicken, bell pepper, and garlic until cooked.
Stir in 2¼ cups of marinara sauce and let it simmer for about 10 minutes until thickened.
In a separate bowl, combine ricotta cheese, spinach, garlic powder, egg, parsley, salt, and pepper.
Fill each zucchini boat with the chicken mixture, then dollop the ricotta mixture on top and cover with mozzarella.
Pour remaining marinara sauce over the top and sprinkle with Parmesan cheese.
Cover with foil and bake for 20 minutes, then uncover and bake for an additional 15 minutes.
Serve warm, garnished with extra parsley and red pepper flakes if desired.

Nutrition

Serving: 1boatCalories: 320kcalCarbohydrates: 10gProtein: 25gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 100mgSodium: 500mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 15IUVitamin C: 35mgCalcium: 20mgIron: 10mg

Notes

For added gourmet touch, drizzle with balsamic reduction! Leftovers can be stored for up to 2 days in an airtight container. Freeze for up to 3 months.

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