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Zucchini Boat Lasagna

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A delightful twist on classic lasagna, featuring zucchini boats filled with rich meat sauce and creamy cheeses.

Ingredients

Scale
  • 4 medium zucchinis
  • 1 pound ground beef or Italian sausage
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 cups marinara sauce
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Salt and pepper, to taste
  • Fresh basil, for garnish

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Slice the zucchinis in half lengthwise and scoop out the center.
  3. Brown the ground beef or sausage with onions and garlic in a skillet.
  4. Stir in the marinara sauce and let the flavors meld.
  5. Combine ricotta cheese with Italian seasoning, salt, and pepper in a bowl.
  6. Spoon the meat sauce into the hollowed-out zucchini, layer on the ricotta mixture, and top with mozzarella cheese.
  7. Place the filled zucchini in a baking dish, cover with foil, and bake for 25 minutes.
  8. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
  9. Garnish with fresh basil before serving.

Notes

Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.

Nutrition

Find it online: https://ameliasweets.com/2026/08/07/zucchini-boat-lasagna/

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