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Zucchini Lasagna Boats

Zucchini lasagna boats with beef marinara, ricotta dollops, and melty mozzarella baked until the top is golden and bubbly. Scoop-and-stuff zucchini shells layer like lasagna for a low carb lasagna dinner that still tastes like the real thing.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Zucchini boats
  • 4 large zucchini Halved lengthwise
  • 1 lb ground beef
  • 3 cloves garlic Minced
  • 1 cup marinara sauce
  • 1 tsp Italian seasoning
  • 0.25 tsp salt To taste
  • 0.25 tsp pepper To taste
Ricotta layer
  • 1 cup ricotta cheese
  • 1 egg
  • 0.25 cup parmesan Grated
  • 2 tbsp fresh parsley Chopped
  • 0.25 tsp salt To taste
  • 0.25 tsp pepper To taste
Cheese topping
  • 1.5 cup mozzarella cheese Shredded
  • 0.1 cup parmesan Extra, for garnish
  • 1 tbsp fresh basil For garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and make filling
  1. Preheat the oven to 400°F so it reaches temperature while you prepare the zucchini shells.
  2. Cut the zucchini in half lengthwise and scoop out the centers, leaving about a 1/4-inch shell; chop the scooped flesh and set aside.
  3. Brown the ground beef in a skillet, drain excess fat, then add garlic, chopped zucchini flesh, marinara sauce, and Italian seasoning; cook over heat until simmering, then simmer 5 minutes.
  4. Stir together ricotta cheese, egg, grated parmesan, chopped parsley, salt, and pepper until smooth.
Assemble and bake
  1. Spoon meat sauce into each zucchini shell, then add a spoonful of ricotta, followed by another layer of meat sauce.
  2. Top each zucchini shell with shredded mozzarella so the cheese covers the surface.
  3. Bake 25–30 minutes at 400°F until the top is golden and bubbly and the zucchini is tender (look for browned edges).
  4. Garnish with extra parmesan and fresh basil before serving.

Notes

For best “lasagna” texture, pack the zucchini shells snugly so the layers stay stacked while baking. Store leftovers in the refrigerator up to 3 days; reheat in a 350°F oven until hot and bubbly. Freezing is not ideal because the zucchini can soften, but you can freeze cooled filling separately. For a lower-carb tweak, use a no-sugar-added marinara and part-skim ricotta and mozzarella to keep the portioned richness while reducing carbs.