Try this fun twist on lasagna with our Easy Lasagna-Stuffed Zucchini! It’s packed with cheesy goodness and filled with meaty or veggie layers, all tucked inside a tender zucchini boat.
I love making this dish on busy nights! It’s simple, healthy, and a great way to sneak in veggies. Plus, when my friends see it, they’re always impressed! 🥒✨
Key Ingredients & Substitutions
Zucchini: Medium zucchinis are perfect for this recipe as they create nice boats. If zucchinis are out of season, eggplant or bell peppers can also work well. Just ensure they are sturdy enough to hold the filling!
Ground Meat: If meat isn’t your thing, you can use lentils or a plant-based meat alternative to keep it hearty. I personally love using ground turkey for a lighter option, but it’s really up to your taste!
Cheeses: Ricotta adds creaminess, while mozzarella provides stretch. If you want a lower fat option, cottage cheese can replace ricotta. For a different flavor twist, try goat cheese as a substitute!
Marinara Sauce: Store-bought is quick and easy, but if you have some homemade sauce, go for it! You can also use salsa for a different flavor, which is great if you want a bit of a kick!
How Can I Make Sure My Zucchini Boats Don’t Get Soggy?
Keeping your zucchini boats from getting soggy is key to enjoying this dish. Here are some tips:
- Salt the zucchini: After scooping, sprinkle salt in the hollowed-out zucchinis. Let them sit for about 10-15 minutes to draw out moisture, then rinse and pat them dry.
- Pre-cook the filling: Cooking the filling helps reduce water content before it gets stuffed into the zucchinis.
- Use a baking dish: Make sure they’re snug in the dish while baking. This supports the boats so they don’t collapse and keeps them from getting watery.
With these steps, your lasagna-stuffed zucchini will be the perfect mix of flavors and textures!
How to Make Easy Lasagna-Stuffed Zucchini
Ingredients You’ll Need:
For the Zucchini Boats:
- 4 medium zucchinis
- 1/2 lb ground beef or Italian sausage (optional for a vegetarian version)
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Filling:
- 1 cup marinara sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried Italian seasoning
For Garnishing:
- Fresh basil or parsley (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 35 minutes to cook, totaling around 50 minutes. It’s a quick and healthy meal that’s perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Zucchinis:
Start by preheating your oven to 375°F (190°C). Wash the zucchinis under cold water and slice each one in half lengthwise. Using a spoon, carefully scoop out the seeds and some of the flesh to create little boats, but leave about 1/4 inch thick edges so they hold their shape well. Put the scooped-out flesh aside for later.
2. Cook the Meat (if using):
In a skillet, heat the olive oil over medium heat. If you’re adding ground beef or Italian sausage, cook it until browned, about 5-7 minutes, breaking it up into small pieces with a spoon. Once it’s cooked, drain any excess fat from the skillet. If you’re keeping it vegetarian, simply skip this step.
3. Mix in the Filling:
To the skillet with the cooked meat (or just the heated oil if vegetarian), add the finely chopped reserved zucchini flesh, garlic powder, Italian seasoning, salt, and pepper. Cook this mixture for 3-4 minutes, or until the zucchini is softened. Then, stir in the marinara sauce and simmer for another 2 minutes to combine the flavors. Remove from heat.
4. Combine the Cheeses:
In a bowl, mix the ricotta cheese with half of the shredded mozzarella. Add a pinch of salt and pepper to taste and stir until everything is well combined.
5. Assemble the Zucchini Boats:
Now it’s time to fill up those zucchini boats! Place the zucchini halves in a baking dish. Spoon a generous amount of the meat and sauce mixture into each boat. On top of that, add dollops of the ricotta cheese mixture. Finish by sprinkling the remaining mozzarella and Parmesan cheese over all.
6. Bake:
Cover your baking dish with foil and place it in the preheated oven. Bake for 25 minutes. After that, remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and lightly golden.
7. Cool and Garnish:
Once done, let the boats cool for a few minutes before serving. You can garnish with fresh basil or parsley for a touch of color and flavor!
Now go ahead and enjoy your easy, delicious lasagna-stuffed zucchinis! This meal is a wonderful and healthy twist on traditional lasagna, and it’s sure to become a favorite!
Frequently Asked Questions (FAQ)
Can I Use Other Types of Meat?
Absolutely! You can use ground turkey, chicken, or even a plant-based meat substitute for a vegetarian-friendly option. Each works great and will give your stuffed zucchini a delicious flavor!
How Do I Prevent Soggy Zucchini Boats?
To avoid soggy zucchini, sprinkle some salt in the hollowed-out zucchini halves and let them sit for about 10-15 minutes to draw out moisture. Rinse and pat dry before filling them!
Can I Make This Recipe Ahead of Time?
Yes! You can pre-assemble the stuffed zucchini and keep them covered in the fridge for up to a day before baking. Just add an extra few minutes to the baking time if cooking straight from the fridge!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, just pop them in the oven at 350°F (175°C) until warmed through, or microwave for quick reheating!
