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Zucchini Lasagna Boats

Zucchini lasagna boats with layered beef marinara, ricotta, and mozzarella baked until golden and bubbly. Scoop-and-layer zucchini shells create a low carb lasagna texture that’s easier to portion than a traditional pan.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Zucchini boats
  • 4 zucchini Large zucchini, halved lengthwise
  • 1 lb ground beef Use 80/20 or lean; drain fat after browning
  • 3 cloves garlic Minced
  • 1 cup marinara sauce For the meat sauce base
  • 1 tsp Italian seasoning Or to taste
  • 0.25 tsp salt Salt and pepper to taste
  • 0.25 tsp pepper Salt and pepper to taste
Ricotta layer
  • 1 cup ricotta cheese For ricotta mixture
  • 1 egg Helps the ricotta set
  • 0.25 cup parmesan grated Freshly grated
  • 2 tbsp fresh parsley chopped Fresh parsley
  • 0.25 tsp salt Add to ricotta mixture
  • 0.25 tsp pepper Add to ricotta mixture
Cheese topping
  • 1.5 cup mozzarella cheese, shredded Top until browned
  • 0.5 cup extra parmesan Optional garnish
  • 1 fresh basil Optional garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and bake
  1. Preheat the oven to 400°F, then set a sheet pan in the center rack to get hot as you assemble the boats.
  2. Scoop out the zucchini centers, leaving a 1/4-inch shell; chop the removed zucchini flesh and set it aside.
  3. Brown the ground beef in a skillet, drain any excess fat, then add the garlic, chopped zucchini flesh, marinara sauce, and Italian seasoning and simmer for 5 minutes.
  4. Mix the ricotta with the egg, parmesan, parsley, salt, and pepper until smooth and thick.
  5. In each zucchini shell, add a layer of meat sauce, add a spoonful of ricotta, add another layer of meat sauce, and finish with mozzarella.
  6. Bake for 25–30 minutes, until the top is golden, bubbly, and the zucchini is tender.
  7. Garnish with extra parmesan and fresh basil before serving.

Notes

Pro tip: after simmering the meat sauce, let it cool 5 minutes so the zucchini shells don’t weep when assembled. Store leftovers in the fridge up to 3 days in an airtight container; reheat in a 350°F oven until hot. Freezing is not recommended because zucchini texture softens after thawing. Dietary swap: use ground turkey instead of beef for a lighter option with similar flavors.