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White Lasagna Zucchini Boats

White lasagna zucchini boats with silky bechamel and a creamy ricotta-chicken filling, baked until mozzarella turns golden and bubbly. Scoop-and-fill zucchini shells deliver a low-carb white lasagna experience with classic Italian flavor and a stretchy cheese top.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Zucchini boats
  • 4 large zucchini
  • 1.5 cups cooked chicken, shredded
  • 1 cup ricotta cheese
  • 0.25 cup parmesan, grated
  • 1 egg
  • 2 tbsp fresh parsley, chopped
  • Salt and pepper to taste Use as needed.
White sauce (Bechamel)
  • 2 tbsp butter
  • 2 tbsp flour
  • 1.5 cups whole milk
  • 0.25 cup parmesan grated
  • 0.25 tsp nutmeg
  • salt and pepper Use as needed.
Topping
  • 1.5 cups mozzarella, shredded
  • Extra parmesan and basil for garnish

Equipment

  • 1 sheet pan

Method
 

Prep the oven and zucchini
  1. Preheat the oven to 400°F so it’s hot for baking the filled zucchini boats. Arrange a baking dish or sheet pan ready to receive the boats.
  2. Halve the zucchini lengthwise and scoop out the centers, leaving a 1/4-inch shell. Chop the scooped zucchini flesh and set it aside for the filling.
Make bechamel
  1. Melt the butter over medium heat until it turns glossy. Whisk in the flour and cook for 1 minute to remove the raw flour taste.
  2. Slowly whisk in the whole milk until the sauce is smooth and thickened. Stir in the parmesan, nutmeg, salt, and pepper until evenly combined.
Mix the ricotta chicken filling
  1. In a mixing bowl, combine the ricotta, egg, parmesan, parsley, chopped zucchini flesh, and shredded chicken. Season with salt and pepper, then stir until the mixture is uniform.
Assemble and bake
  1. Spoon a thin layer of bechamel into each zucchini shell. Fill with the ricotta chicken mixture and finish with more bechamel on top.
  2. Top each boat with shredded mozzarella so it covers the surface. Bake for 25–30 minutes at 400°F until golden and bubbly, then garnish with extra parmesan and basil.

Notes

To keep the boats from getting watery, salt-free scoop carefully and use the chopped zucchini flesh in the filling so moisture cooks off during baking. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended due to zucchini texture changes. For a lower-fat option, use part-skim mozzarella and part-skim ricotta while keeping the bechamel method the same.