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White Lasagna Zucchini Boats

White lasagna zucchini boats made with a silky bechamel and creamy ricotta chicken filling baked until mozzarella turns golden and bubbly. This low-carb white lasagna version scoops zucchini into 1/4-inch shells for a zucchini-vessel “layered” look.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Zucchini boats base
  • 4 large zucchini Halved lengthwise and scooped to leave a 1/4-inch shell.
Filling
  • 1.5 cup cooked chicken Shredded.
  • 1 cup ricotta cheese
  • 0.25 cup parmesan Grated.
  • 1 egg
  • 2 tbsp fresh parsley Chopped.
  • salt and pepper To taste.
White Sauce (Bechamel)
  • 2 tbsp butter
  • 2 tbsp flour
  • 1.5 cup whole milk
  • 0.25 cup parmesan Grated.
  • 0.25 tsp nutmeg
  • salt and pepper To taste.
Cheese topping
  • 1.5 cup mozzarella Shredded.
  • extra parmesan For garnish.
  • basil For garnish.

Equipment

  • 1 sheet pan

Method
 

Prep and bake setup
  1. Preheat the oven to 400°F. Arrange zucchini boats on a sheet pan so they roast evenly.
  2. Halve the large zucchini lengthwise and scoop out the centers, leaving a 1/4-inch shell. Chop the zucchini flesh and set it aside for the filling.
Make the bechamel
  1. Melt the butter over medium heat, then whisk in the flour and cook for 1 minute. Stir continuously until the mixture looks smooth and slightly thickened.
  2. Slowly whisk in the whole milk until smooth and thickened. Cook with steady whisking until the sauce coats the back of a spoon, then stir in the parmesan, nutmeg, salt, and pepper.
Mix the ricotta chicken filling
  1. Combine the ricotta cheese with the egg, parmesan, fresh parsley, chopped zucchini flesh, and shredded chicken. Season with salt and pepper until evenly mixed.
Assemble the boats
  1. Spoon a thin layer of bechamel into each zucchini shell. Use a light hand so the boats aren’t flooded.
  2. Fill each shell with the ricotta chicken mixture. Pack gently so the filling stays in the zucchini shape.
  3. Finish each boat with more bechamel on top. Cover the filling so it bakes into a lasagna-like creamy layer.
  4. Top with shredded mozzarella. Leave the top exposed so it blisters and browns during baking.
Bake and garnish
  1. Bake for 25–30 minutes at 400°F until golden and bubbly. You should see bubbling at the edges and melted cheese turning lightly browned.
  2. Garnish with extra parmesan and basil. Let them cool briefly so the filling sets for cleaner slices.

Notes

Pro tip: when making bechamel, add the whole milk slowly and keep whisking so it stays smooth and thick before the parmesan and nutmeg go in. Store leftovers in the refrigerator up to 3 days in an airtight container; reheat in a 350°F oven until warmed through. Freezing isn’t recommended because the zucchini can turn watery after thawing. Dietary swap: use lactose-free whole milk and lactose-free mozzarella/ricotta to make this more dairy-friendly without changing the method.