Lasagna zucchini boats

Lasagna zucchini boats are a lighter take on traditional lasagna, featuring zucchini stuffed with layers of ricotta, ground turkey, and mozzarella cheese. This dish offers comforting flavours and a nutritious option for dinner.

30 Nov 2025
Cook time 45 min
Prep time 10 min

Ingredients:

2 zucchini
1 cup ricotta cheese
1 egg
1.50 tbsp fresh parsley
1 dash black pepper
1 dash salt
1 cup mozzarella cheese
1/4 cup grated parmesan cheese
2 tsp olive oil
16 oz ground turkey
1 cup pasta sauce
3/4 tbsp basil

Lasagna zucchini boats are a delightful and healthier twist on the classic lasagna. By using zucchini as a vessel for the delectable layers of ricotta, mozzarella, and ground turkey, you not only reduce carbs but also add a fresh, flavorful element to the dish. This recipe is perfect for those looking to enjoy the rich, comforting flavors of lasagna while keeping an eye on their nutritional intake.

Instructions:

1. Prepare the Zucchini:
- Wash the zucchinis thoroughly.
- Cut each zucchini in half lengthwise and scoop out the centers to create “boats,” reserving the scooped-out flesh.
- Place the zucchini boats in a baking dish and set aside.

2. Mix Ricotta Filling:
- In a medium bowl, combine 1 cup of ricotta cheese and 1 egg.
- Add 1.5 tablespoons of chopped fresh parsley, a dash of black pepper, and a dash of salt. Mix well until the ingredients are fully incorporated.

3. Cook the Ground Turkey:
- Heat 2 teaspoons of olive oil in a large skillet over medium heat.
- Add 16 ounces of ground turkey to the skillet and cook until browned and fully cooked, breaking up the meat with a wooden spoon as it cooks, about 5-7 minutes.
- Add the reserved zucchini flesh and cook for an additional 2 minutes until softened.

4. Add Pasta Sauce and Basil:
- Pour 1 cup of pasta sauce and 3/4 tablespoon of chopped basil into the skillet with the cooked turkey mixture. Stir to combine.
- Let the mixture simmer for about 5 minutes to allow the flavors to meld together.

5. Assemble the Boats:
- Spoon the ricotta mixture evenly into the bottom of each zucchini boat.
- Top the ricotta layer with the turkey and pasta sauce mixture.
- Sprinkle 1 cup of shredded mozzarella cheese and 1/4 cup of grated parmesan cheese evenly over the top of the stuffed zucchini boats.

6. Bake:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the zucchini is tender.

7. Serve:
- Carefully remove the baking dish from the oven.
- Let the zucchini boats cool for a few minutes before serving.

Lasagna zucchini boats offer a delightful combination of traditional lasagna flavors with a healthier, low-carb twist. They are not only simple to prepare but also versatile and packed with nutrition. By following these tips and this recipe, you'll create a delicious, comforting dish that's perfect for a family dinner or a special occasion. Enjoy your meal!

Lasagna zucchini boats FAQ:

What is the baking time for lasagna zucchini boats?

Bake the lasagna zucchini boats covered with aluminum foil for 25 minutes, then remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly, and the zucchini is tender.

How can I tell if the zucchini boats are done?

The zucchini boats are done when the cheese is melted and bubbly, and the zucchini is tender but still holds its shape. You can test doneness by piercing the zucchini with a fork.

Can I prepare lasagna zucchini boats in advance and store them?

Yes, you can prepare the zucchini boats in advance. Assemble them, cover, and refrigerate for up to 24 hours before baking. Alternatively, you can bake them, let them cool, and then store leftovers in an airtight container in the fridge for up to 3 days.

What can I substitute for ground turkey in this recipe?

You can substitute ground turkey with ground chicken, lean ground beef, or plant-based meat alternatives like lentils or veggie crumbles for a vegetarian option.

What pan size should I use for baking lasagna zucchini boats?

A standard 9x13 inch baking dish works well for this recipe, as it can hold all the zucchini boats comfortably without crowding.

Tips:

- Selecting Zucchini: Choose medium-sized zucchinis that are firm and have a vibrant green color. These hold their shape well during baking.

- Prepping Zucchini: Scoop out the seeds and some of the flesh to create a boat-like structure, but leave a thick enough border so the zucchini maintains its shape.

- Ricotta Mixture: Mix the ricotta cheese, egg, parsley, black pepper, and salt well to ensure even distribution of flavors.

- Cooking Ground Turkey: Cook the ground turkey in a skillet with a bit of olive oil until browned. Be sure to break it up into small pieces during cooking.

- Layering: Start with a thin layer of cooked turkey, followed by the ricotta mixture and pasta sauce. Then, top it with mozzarella and a sprinkle of parmesan cheese for the perfect cheesy crust.

- Baking: Bake the zucchini boats at 375°F (190°C) for about 25-30 minutes or until the zucchini is tender and the cheese is bubbly and golden.

- Herbs: The addition of fresh basil towards the end of assembly adds a burst of freshness. Feel free to experiment with other herbs such as oregano or thyme.

Nutrition per serving

4 Servings
Calories 450kcal
Protein 50g
Carbohydrates 12g
Fiber 2.21g
Sugar 6g
Fat 27g

Lasagna zucchini boats