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Zucchini Lasagna Boats

Zucchini lasagna boats with beef marinara, ricotta, and mozzarella are baked until the cheese top turns golden and bubbly, with tender zucchini shells. This lasagna stuffed zucchini method delivers low carb lasagna flavor in individual boats.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Zucchini boats base and filling
  • 4 zucchini Large; halved lengthwise
  • 1 lb ground beef For the meat sauce
  • 3 clove garlic Minced; adjust to taste
  • 1 cup marinara sauce
  • 1 tsp Italian seasoning
  • salt and pepper To taste
  • 1 cup ricotta cheese Ricotta layer
  • 1 egg Ricotta layer
  • 0.25 cup parmesan grated Ricotta layer
  • 2 tbsp fresh parsley chopped Ricotta layer
  • 1.5 cups mozzarella cheese shredded Topping and bubbling top
  • extra parmesan For garnish
  • fresh basil For garnish

Equipment

  • 1 sheet pan
  • 1 skillet

Method
 

Prep and bake
  1. Preheat the oven to 400°F, so it’s hot when the boats go in.
  2. Halve 4 large zucchini lengthwise, then scoop out the centers leaving about a 1/4-inch thick shell and set the chopped flesh aside.
  3. Brown 1 lb ground beef in a skillet, drain excess fat, then add minced garlic, chopped zucchini flesh, marinara sauce, and Italian seasoning.
  4. Simmer the meat sauce mixture for 5 minutes until it thickens slightly and the flavors combine.
  5. Mix ricotta cheese with the egg, grated parmesan, chopped parsley, and salt and pepper until smooth and spoonable.
  6. Place each zucchini shell on a sheet pan and layer: meat sauce, a spoonful of ricotta, more meat sauce, then shredded mozzarella.
  7. Bake for 25–30 minutes at 400°F until the top is golden and bubbly and the zucchini is tender.
  8. Finish by garnishing with extra parmesan and fresh basil before serving.

Notes

For cleaner boats, keep the zucchini shells close to 1/4-inch thick so they don’t collapse during baking. Store leftovers covered in the refrigerator up to 3 days; reheat in a 350°F oven until hot. Freezing is not ideal because zucchini can soften too much after thawing. For a keto-focused swap, use a low-sugar marinara (or make sure the marinara you choose is low carb).