These Easy Lasagna Stuffed Zucchini Boats are a fun twist on the classic dish! Tender zucchini boats are filled with a mix of cheesy goodness, ground meat, and marinara sauce.
They’re a hit at dinner and a great way to sneak in some veggies! I love serving them with a side salad; it’s the perfect combo for a tasty meal without any guilt! 🍽️
Key Ingredients & Substitutions
Zucchini: The star of this dish! Look for medium-sized zucchinis for the best fit. If zucchini isn’t available, you can use bell peppers or eggplants as a fun alternative.
Ground Meat: I used ground beef for rich flavor, but ground turkey or chicken works well too. If you’re vegan, try using lentils or a meat substitute for a hearty filling.
Cheeses: Ricotta adds creaminess, but if you can’t find it, cream cheese is a tasty alternative. For the topping, mozzarella cheese is fantastic, but feel free to mix in some cheddar for a sharper taste!
Marinara Sauce: Any jarred marinara will do, but homemade is even better if you have the time. You can swap with any pasta sauce you love, like Alfredo or pesto, for an exciting twist.
How Do You Make Sure Zucchini Boats Don’t Get Soggy?
Preventing soggy zucchini is all about proper preparation! Start by baking the zucchini boats for a few minutes before adding the filling. This softens them without making them too wet.
- Scoop out the seeds and part of the flesh, creating a thicker shell.
- Brush with olive oil to help them roast instead of steam.
- Ensure your filling isn’t too watery. Use thick marinara or even drain excess liquid from canned tomatoes if you’re using those.
With these tips, you’ll have perfectly cooked and delicious zucchini boats that hold their shape beautifully!
Easy Lasagna Stuffed Zucchini Boats
Ingredients You’ll Need:
Main Ingredients:
- 4 medium zucchinis
- 1 tablespoon olive oil
- 1/2 pound ground beef (or ground turkey/chicken)
- 1/2 cup diced onion
- 2 garlic cloves, minced
- 1 cup marinara sauce
- 1/2 teaspoon dried Italian seasoning
- Salt and pepper, to taste
Cheese Mixture:
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
For Garnish:
- Fresh parsley or basil, chopped
Time Needed:
This delicious recipe will take about 15 minutes for preparation and 30–35 minutes for cooking, giving you a total of around 50 minutes. Quick and easy for a delightful dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will help your zucchini boats cook evenly and get that lovely melted cheese finish!
2. Prepare the Zucchinis:
Wash your zucchinis thoroughly and slice them in half lengthwise. Using a spoon, carefully scoop out the seeds and a bit of the flesh to create your zucchini boats—but don’t scoop too much, you want them sturdy!
3. Bake the Zucchini Boats:
Brush the inside of the zucchini halves with olive oil. Place them cut side up on a baking sheet or in a baking dish, and bake for about 10 minutes. This helps them soften just a bit before adding the filling.
4. Sauté the Onions and Garlic:
While your zucchini boats are baking, heat a skillet over medium heat and add olive oil. Sauté the diced onion and minced garlic until they become translucent and fragrant.
5. Cook the Meat:
Stir in the ground beef (or turkey/chicken) and cook until it’s browned, making sure to break it apart with a spoon as it cooks for even texture.
6. Add Zucchini Flesh and Sauce:
Chop up the reserved zucchini flesh and add it to the meat mixture. Stir for 2-3 minutes, then pour in the marinara sauce along with the Italian seasoning. Season with salt and pepper to taste, letting it simmer for about 5 minutes.
7. Make the Cheese Mixture:
In a separate bowl, combine the ricotta cheese and grated Parmesan cheese. Mix well until smooth and creamy.
8. Assemble the Zucchini Boats:
Take your baked zucchini boats and spread a thin layer of the ricotta mixture inside each one. Then, spoon the meat and marinara mixture evenly over the ricotta layer. Don’t be shy; fill them generously!
9. Top with Cheese:
Sprinkle a nice amount of shredded mozzarella cheese on top of each stuffed zucchini to bring it all together.
10. Final Bake:
Return the zucchini boats to the oven and bake uncovered for an additional 15-20 minutes, or until the cheese is melted and bubbling deliciously!
11. Garnish and Serve:
Once done, take them out of the oven and let them cool for a minute. Garnish with freshly chopped parsley or basil before serving for that extra touch of flavor. Enjoy your hearty and delicious Easy Lasagna Stuffed Zucchini Boats!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Meat?
Absolutely! This recipe works well with ground turkey, chicken, or even plant-based meat alternatives for a vegetarian option. Just ensure to cook the meat thoroughly before adding it to the zucchini boats.
What Can I Substitute for Ricotta Cheese?
If you don’t have ricotta cheese on hand, cream cheese or cottage cheese can be amazing substitutes. Just blend them until smooth for a creamy filling similar to ricotta!
How Do I Store Leftover Zucchini Boats?
Store any leftover stuffed zucchini boats in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) until warmed through, or microwave for a quicker option!
Can I Make Them Ahead of Time?
Yes! You can prepare the filling and assemble the zucchini boats a day ahead. Just store them in the fridge until you’re ready to bake. This can save time on a busy day while still delivering a delicious meal!