Name: Easy Lasagna Stuffed Zucchini Boats (Low-Carb Recipe!)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 4 large zucchini, halved lengthwise (scoop to leave ~1/4-inch shell); 1 Tbsp extra-virgin olive oil; 1/2 yellow onion, diced; 2 cloves fresh garlic, minced; 1/2 lb lean ground beef; kosher salt (to taste); freshly ground black pepper (to taste); 1 cup jarred marinara sauce; crushed red pepper flakes (a pinch); 1 cup creamy ricotta cheese; 1 cup shredded mozzarella cheese; freshly chopped parsley (for garnish)

Jump to Recipe

Do you ever get a powerful craving for the rich, cheesy, comforting goodness of a classic lasagna, but hesitate because you’re looking for something a little lighter and healthier? It’s a common dilemma—wanting to indulge in your favorite comfort foods without feeling weighed down. What if you could have all the incredible flavour of lasagna in a dish that’s low-carb, gluten-free, and packed with vegetables?

Contents

What You’ll Need: Ingredients
Timing
Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare the Zucchini Boats
Step 2: Create the Rich and Savory Meat Sauce
Step 3: Layer Your Lasagna-Stuffed Zucchini
Step 4: Bake to Melty Perfection
Step 5: Garnish and Serve

Nutritional Information
Healthier Alternatives
Serving Suggestions
Common Mistakes to Avoid
Storing and Reheating Tips
Conclusion
FAQs

Q1. Can I make this recipe vegetarian?
Q2. What should I do with the zucchini I scoop out?
Q3. Can I prepare these stuffed zucchini boats ahead of time?

Easy Lasagna Stuffed Zucchini Boats (Low-Carb Recipe!)

Description
Ingredients

For the Zucchini Boats
For the Meat Sauce
Cheeses & Garnish

Instructions
Notes
Nutrition
Did you make this recipe?

This is where the magic of Lasagna-Stuffed Zucchini comes in. We’re taking all the elements you love—a savory meat sauce, creamy ricotta, and a blanket of melty mozzarella—and swapping the heavy pasta layers for tender, roasted zucchini boats. It’s a brilliant and delicious way to satisfy that lasagna craving in a fresh, guilt-free way. Get ready to discover your new favorite stuffed zucchini recipe!

What You’ll Need: Ingredients

This recipe uses simple, fresh ingredients to recreate the classic taste of lasagna in a healthier format.

Ingredient	Amount/Quantity
Large zucchini	4, halved lengthwise
Extra-virgin olive oil	1 tbsp.
Yellow onion, diced	1/2
Fresh garlic, minced	2 cloves
Lean ground beef	1/2 lb.
Kosher salt	To taste
Freshly ground black pepper	To taste
Jarred marinara sauce	1 c.
Crushed red pepper flakes	A pinch
Creamy ricotta cheese	1 c.
Shredded mozzarella cheese	1 c.
Freshly chopped parsley	For garnish

Timing

This delicious and healthy dinner comes together in under an hour, making it a perfect choice for a busy weeknight.

Preparation Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: Approximately 45 minutes

Step-by-Step Instructions

Follow these simple steps to create your delicious and satisfying lasagna-stuffed zucchini boats.

Step 1: Preheat the Oven and Prepare the Zucchini Boats

First, get your oven ready for baking. Preheat your oven to 350°F (175°C). While the oven heats up, prepare your zucchini. Slice each of the four zucchini in half lengthwise. Using a spoon, gently scoop out the inner flesh, leaving about a ¼-inch border to create a sturdy “boat.”

Pro Tip: To make scooping easier, you can first score the inside of the zucchini with a small knife in a crisscross pattern, much like you would an avocado. Don’t throw away the scooped-out zucchini flesh! Chop it up and save it to add to the meat sauce for extra veggies and zero waste.

Step 2: Create the Rich and Savory Meat Sauce

In a large skillet over medium-high heat, heat the olive oil. Add the diced onion and cook for about 5 minutes, stirring occasionally, until it has softened and become translucent. Add the minced garlic and cook for another minute until it’s fragrant. Add the ground beef to the skillet, breaking it up with a spoon. Cook for about 5 minutes, until the beef is no longer pink. Drain off any excess fat from the pan. Season the meat generously with kosher salt and freshly ground black pepper. Stir in the marinara sauce and the pinch of crushed red pepper flakes until everything is well combined. If you saved the zucchini flesh, you can stir it in here as well. Let the sauce simmer for a few minutes.

Step 3: Layer Your Lasagna-Stuffed Zucchini

Arrange your hollowed-out zucchini boats in a baking dish. Now for the classic lasagna layers! Spread a layer of ricotta cheese evenly along the bottom of each zucchini boat. Spoon the savory beef sauce over the ricotta layer, filling each boat generously. Finally, sprinkle the shredded mozzarella cheese evenly over the top of the meat sauce.

Step 4: Bake to Melty Perfection

Carefully place the baking dish in your preheated oven. Bake for 15 minutes, or until the zucchini is tender-crisp and the mozzarella cheese on top is completely melted, bubbly, and just beginning to turn golden brown.

Step 5: Garnish and Serve

Once baked, carefully remove the zucchini boats from the oven. For a final touch of freshness and color, garnish with freshly chopped parsley just before serving. Serve immediately while hot and cheesy!

Nutritional Information

Here is an estimated nutritional breakdown per serving (one stuffed zucchini boat, which is two halves).

Calories: 410 kcal
Protein: 25 g
Carbohydrates: 15 g (Fiber: 5g, Sugar: 8g)
Fat: 28 g (Saturated Fat: 12 g)

This dish is a fantastic low-carb, high-protein meal that is packed with nutrients.

Healthier Alternatives

While this recipe is already quite healthy, here are a few simple swaps to customize it to your dietary needs:

Leaner Protein: Substitute the ground beef with lean ground turkey, ground chicken, or even crumbled Italian sausage for a different flavour.
Vegetarian Option: To make a delicious vegetarian version, simply replace the ground beef with finely chopped mushrooms, cooked lentils, or your favorite plant-based ground “meat” substitute.
Lighter Cheese: You can use part-skim ricotta and part-skim mozzarella cheese to reduce the overall fat and calorie content of the dish.

Serving Suggestions

These lasagna-stuffed zucchini boats are a wonderfully complete meal all on their own, but they also pair beautifully with a few simple sides.

With a Salad: Serve them alongside a simple, crisp green salad with a light vinaigrette. The freshness of the salad is a perfect contrast to the rich, cheesy zucchini boats.
With Bread: For those not following a low-carb diet, a slice of crusty garlic bread is perfect for sopping up any extra sauce.
Add a Vegetable: A side of steamed green beans or roasted asparagus would round out the meal beautifully.

Common Mistakes to Avoid

Follow these tips to ensure your stuffed zucchini boats are perfect every time.

Watery Zucchini: Zucchini naturally holds a lot of water, which can sometimes make the final dish a bit watery.
- Solution (Optional Tip): For a less watery result, you can “sweat” the zucchini first. After scooping out the flesh, sprinkle the insides of the boats with salt and let them sit for 15-20 minutes. The salt will draw out excess moisture. Be sure to pat them dry with a paper towel before filling.
Undercooked, Hard Zucchini: The goal is a zucchini that is tender but still has a slight bite.
- Solution: The 15-minute bake time is usually perfect for a tender-crisp texture. If you know you prefer your zucchini very soft, you can pre-bake the empty zucchini boats for 10 minutes before you fill and bake them.
A Greasy Filling: Ground beef can be high in fat, which can make the sauce greasy if not handled properly.
- Solution: Always be sure to drain the excess fat from the skillet after you have browned the beef and before you add the marinara sauce.

Storing and Reheating Tips

Leftovers are fantastic for a quick and easy lunch the next day!

Storing: Store any leftover zucchini boats in an airtight container in the refrigerator for up to 4 days.
Reheating: The best way to reheat stuffed zucchini is in the oven or an air fryer at 350°F (175°C) for about 10-15 minutes. This helps the cheese get melty and bubbly again without making the zucchini too mushy, which can happen in the microwave.

Conclusion

This Lasagna-Stuffed Zucchini recipe is the perfect proof that eating healthy doesn’t mean sacrificing flavour. It delivers all the comforting, cheesy, and savory notes of a traditional lasagna in a clever, low-carb, and vegetable-packed format. It’s a quick, easy, and incredibly satisfying meal that the whole family will love, and it’s destined to become a regular in your weeknight dinner rotation.

We are so excited for you to try this delicious and healthy recipe! Give it a go and let us know how much you enjoyed it in the comments below. We love hearing about your kitchen successes! Don’t forget to rate the recipe and subscribe for more easy and flavourful meal ideas.

FAQs

Q1. Can I make this recipe vegetarian?

Absolutely! This recipe is fantastic for a vegetarian adaptation. Simply replace the ground beef with 8 ounces of finely chopped cremini mushrooms, cooked lentils, or your favorite plant-based ground meat substitute.

Q2. What should I do with the zucchini I scoop out?

Don’t throw it away! The scooped-out zucchini flesh is perfectly good to eat. The best way to use it is to finely chop it and add it directly to the meat sauce as it simmers. It adds extra vegetables and moisture to the sauce and ensures there’s no waste.

Q3. Can I prepare these stuffed zucchini boats ahead of time?

Yes, this is a great make-ahead meal. You can fully assemble the zucchini boats, place them in your baking dish, cover tightly, and refrigerate for up to 24 hours. When you’re ready to eat, just bake them as directed, possibly adding an extra 5-10 minutes to the baking time since they will be starting from cold.