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White Lasagna Zucchini Boats

White lasagna zucchini boats with silky bechamel, ricotta, and chicken baked until the mozzarella is golden and bubbly. These creamy zucchini boats deliver the white lasagna experience in a low-carb, scooped zucchini shell.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Zucchini Boats
  • 4 large zucchini Halved lengthwise and scooped, leaving a 1/4-inch shell.
  • 1.5 cup cooked chicken Shredded.
  • 1 cup ricotta cheese
  • 0.25 cup parmesan Grated; divided for filling and topping.
  • 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.
Topping
  • 1.5 cup mozzarella Shredded.
  • extra parmesan For garnish.
  • basil For garnish.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and Bake
  1. Preheat the oven to 400°F to get ready for baking the assembled zucchini boats.
  2. Halve the zucchini lengthwise and scoop out the centers, leaving a 1/4-inch shell; chop the removed flesh and set it aside.
Make the Bechamel
  1. Melt the butter in a saucepan over medium heat, then whisk in the flour and cook for 1 minute.
  2. Slowly whisk in the whole milk until smooth and thickened, then stir in the parmesan, nutmeg, salt, and pepper.
Make the Ricotta Chicken Filling
  1. Mix the ricotta with the egg, parmesan, parsley, chopped zucchini flesh, and shredded chicken, then season with salt and pepper.
Assemble and Bake
  1. Spoon a thin layer of bechamel into each zucchini shell.
  2. Fill each shell with the ricotta chicken mixture.
  3. Finish each boat with more bechamel on top.
  4. Top with the shredded mozzarella.
  5. Bake for 25–30 minutes until golden and bubbly, then garnish with extra parmesan and basil.

Notes

For the creamiest filling, make sure the bechamel thickens fully before assembling—if it feels thin, keep cooking 30–60 seconds longer while whisking. Store leftovers in the refrigerator up to 3 days in an airtight container; reheat in a 350°F oven until warmed through. Freezing is not recommended due to zucchini texture after thawing. For a keto-friendly swap, ensure the flour and milk quantities are not substituted for higher-carb alternatives and use whole milk as written (no sugary add-ins).