These Cheesy Lasagna-Stuffed Zucchini Boats are a fun twist on classic lasagna! With tender zucchini filled with all the delicious layers of lasagna, they are cheesy and comforting.
They’re like little boats carrying yummy flavors! I love how easy they are to make and you can even sneak in some extra veggies. Who knew healthy could taste so good? 😊
Key Ingredients & Substitutions
Zucchini: Medium zucchinis work best for this recipe as they hold their shape and are easy to scoop. If zucchini isn’t available, try bell peppers or eggplant as substitutes. Both will create delicious “boats” for filling.
Ground Beef or Italian Sausage: I usually prefer Italian sausage for extra flavor. You can also use ground turkey or chicken for a leaner option. For a vegetarian version, swap in cooked lentils or mushrooms!
Ricotta Cheese: This adds creaminess to the dish. If you’re out of ricotta, try cottage cheese or cream cheese, but keep in mind the texture will vary. A vegan alternative would be a tofu-based ricotta.
Marinara Sauce: Homemade sauce works wonders, but store-bought is perfectly fine for convenience. If you’re looking for a lighter option, salsa can be a fun substitute with a kick!
How Do You Get Perfectly Cooked Zucchini Boats?
Getting the right texture for zucchini boats is key! Follow these tips for success:
- Make sure to scoop out enough of the flesh to create space for the filling, but leave some to keep the structure.
- Baking initially covered helps steam the zucchini and soften it; just remember to uncover it to let the cheese brown!
- Avoid overcooking; check the zucchini after 20 minutes. It should be tender but still hold its shape.
With the right technique, your zucchini boats will be deliciously stuffed without becoming mushy. Enjoy your cooking!
Cheesy Lasagna-Stuffed Zucchini Boats
Ingredients You’ll Need:
For the Zucchini Boats:
- 4 medium zucchinis
- 1/2 lb ground beef or Italian sausage
- 1 cup marinara or pasta sauce
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon dried Italian seasoning (or a mix of basil, oregano, thyme)
- Salt and pepper, to taste
- Fresh basil or parsley, chopped, for garnish
How Much Time Will You Need?
This delightful dish will take about 15 minutes for preparation and another 30 minutes for cooking. You’ll have a tasty meal ready in about 45 minutes total!
Step-by-Step Instructions:
1. Preheat the Oven:
First, take a moment to preheat your oven to 375°F (190°C) so it’s nice and warm when your zucchini boats are ready to bake.
2. Prepare the Zucchini:
Wash the zucchinis thoroughly and slice them in half lengthwise. Carefully scoop out the seeds and some flesh to create “boats.” Be sure to leave about 1/4 inch of zucchini flesh along the edges. Set the scooped flesh aside for later!
3. Cook the Filling:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until it’s soft and translucent, which should take about 3-4 minutes. Then, add the minced garlic and cook for another 30 seconds until it’s fragrant.
4. Brown the Meat:
Add the ground beef or sausage to the skillet, using a spoon to break it up. Cook until it’s browned and fully cooked, about 6-8 minutes. If there’s excess fat, you can drain it out.
5. Mix in the Zucchini and Sauce:
Chop the reserved zucchini flesh and stir it into the skillet. Cook for 2-3 minutes, letting it soften. Next, pour in the marinara sauce, add the Italian seasoning, and season with salt and pepper. Give it a good stir and let it simmer for 5 minutes to meld those wonderful flavors.
6. Combine with Ricotta:
Remove the skillet from the heat and mix in the ricotta cheese until everything is well combined and creamy.
7. Assemble the Zucchini Boats:
Place the zucchini boats in a baking dish lined with parchment paper or lightly greased. Spoon the delicious meat and cheese mixture evenly into each zucchini boat, filling them generously.
8. Add the Cheesy Toppings:
Sprinkle the tops with remaining mozzarella cheese and the grated Parmesan. You can be as generous here as you like for that nice gooey topping!
9. Bake:
Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for another 10 minutes until the cheese is bubbly and slightly golden.
10. Serve:
After baking, remove the dish from the oven and garnish your zucchini boats with fresh chopped basil or parsley for an extra pop of flavor. Let them sit for about 5 minutes before serving. Enjoy your cheesy lasagna-stuffed zucchini boats warm!
This recipe is not only packed with flavor but also showcases beautiful layers of melted cheese, hearty meat filling, and vibrant zucchini—all while being a healthier option than traditional lasagna!
FAQ for Cheesy Lasagna-Stuffed Zucchini Boats
Can I Use Different Types of Meat?
Absolutely! You can substitute ground beef for turkey or chicken for a lighter option. For a vegetarian version, consider using lentils, mushrooms, or a meat substitute.
What Can I Substitute for Ricotta Cheese?
If you don’t have ricotta, cottage cheese works well for a similar texture. For a vegan option, blend silken tofu with a splash of lemon juice and a pinch of salt to achieve a creamy consistency.
How Do I Store Leftovers?
Store any leftover stuffed zucchini boats in an airtight container in the fridge for up to 3 days. To reheat, simply pop them back in the oven at 350°F (175°C) for about 10 minutes or microwave until warmed through.
Can I Prepare These Boats Ahead of Time?
Yes! You can prepare the stuffed zucchini boats up to a day in advance. Assemble them as directed, cover with foil, and refrigerate. When ready to bake, they may need an extra 5-10 minutes in the oven since they will be colder than when freshly made.
