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Lasagna Stuffed Zucchini Boats

Healthy Lasagna Stuffed Zucchini Boats for Cozy Nights

Enjoy Lasagna Stuffed Zucchini Boats for a nutritious and comforting meal, combining classic flavors in a low-carb format.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 boats
Course: PASTA
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Zucchini Boats
  • 4 medium Zucchini
  • 2 tablespoons Extra-Virgin Olive Oil can substitute with avocado oil
For the Filling
  • 1 pound Ground Chicken can substitute with ground turkey
  • 1 medium Red Bell Pepper any color can be used
  • 2 cloves Garlic fresh minced or pre-minced
  • 1 cup Marinara Sauce choose low-sugar variety
  • 1 container Ricotta Cheese can swap with cottage cheese
  • 1 cup Fresh Spinach can substitute with kale
  • 1 teaspoon Garlic Powder use fresh garlic for a robust taste
  • 1 Egg can use ground flaxseed mixed with water for vegan option
  • 1 tablespoon Minced Flat-Leaf Parsley can substitute with basil or oregano
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Black Pepper
For the Topping
  • 1 cup Shredded Mozzarella can substitute with dairy-free mozzarella
  • 1/4 cup Freshly Grated Parmesan can use nutritional yeast for a vegan alternative

Equipment

  • oven
  • Skillet
  • Baking Dish
  • Parchment Paper

Method
 

How to Make Lasagna Stuffed Zucchini Boats
  1. Preheat the oven to 375°F (190°C) and line a baking dish with parchment paper.
  2. Scoop out the insides of the zucchinis using a spoon, leaving about a ⅓-inch wall.
  3. Sauté in a skillet by heating olive oil over medium heat, then add ground chicken, bell pepper, and garlic; cook for about 10 minutes.
  4. Simmer by adding marinara sauce and cook until thickened, about 10 minutes.
  5. Mix ricotta, spinach, garlic powder, egg, parsley, salt, and pepper in a separate bowl.
  6. Layer the fillings in the zucchini boats, starting with the chicken mixture, followed by the ricotta mixture, and top with mozzarella.
  7. Bake the zucchini boats covered with foil for 20 minutes, then uncover and bake for an additional 15 minutes.

Nutrition

Serving: 1boatCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 700IUVitamin C: 30mgCalcium: 250mgIron: 3mg

Notes

Optional: Garnish with extra parsley for a fresh touch. For best results, monitor baking to avoid mushy zucchini.

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