This Cheesy Lasagna-Stuffed Zucchini is a fun twist on the classic dish. It combines tender zucchini with gooey cheese, savory meat, and rich tomato sauce for a tasty dinner!
I love it because it’s like having lasagna without all the carbs. Plus, you can eat your veggies and feel good while enjoying every cheesy bite! Grab a fork and dig in! 😋
Key Ingredients & Substitutions
Zucchinis: Look for medium-sized zucchinis, as they hold up well. If zucchinis aren’t available, yellow squash can be an excellent substitute. They have similar flavors and textures.
Ground Meat: Ground beef gives a hearty flavor, but any ground meat works here, including turkey or chicken for a leaner option. You can even use a plant-based ground meat for a vegetarian twist!
Cheeses: Ricotta adds creaminess. If lactose is a concern, use cottage cheese or a dairy-free ricotta. For mozzarella, any melty cheese will work, such as Gouda or Monterey Jack.
Marinara Sauce: Store-bought Marinara makes this quick! If you’re short on time, canned tomato sauce mixed with Italian herbs can also be a tasty substitute.
How Do You Get the Perfect Zucchini Boats?
Making zucchini boats is simple, but here’s the key to ensuring they’re flavorful and not soggy. First, choose firm zucchinis. When scooping them out, leave enough flesh to retain structure, about 1/4-inch thick. Pre-baking them lightly helps firm up the shells!
- Preheat the oven, then brush the zucchini with olive oil for flavor.
- Bake the hollowed zucchinis for about 10 minutes to soften but not lose shape.
- After stuffing and topping with cheese, baking until golden ensures everything melds together beautifully!
Cheesy Lasagna-Stuffed Zucchini Recipe
Ingredients You’ll Need:
- 4 medium zucchinis
- 1/2 pound ground beef or Italian sausage
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup marinara or spaghetti sauce
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese (plus extra for topping)
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley or basil, chopped (for garnish)
- Olive oil
How Much Time Will You Need?
This delicious dish takes about 30 minutes of prep time and 20-30 minutes for cooking, for a total of approximately 1 hour. You’ll be enjoying your cheesy lasagna-stuffed zucchinis in no time!
Step-by-Step Instructions:
1. Prepping the Zucchini:
First, preheat your oven to 375°F (190°C). Next, wash the zucchinis and cut them in half lengthwise. Use a spoon to scoop out the centers, making boats that are about 1/4 inch thick. Don’t throw away the scooped-out flesh; chop it finely and set it aside.
2. Softening the Zucchini:
Lightly brush the cut sides of the zucchini with olive oil. Place the zucchini halves in a baking dish and bake them for about 10 minutes to soften slightly. Once done, remove them from the oven and set aside.
3. Cooking the Filling:
In a skillet over medium heat, add a tablespoon of olive oil. Sauté the finely chopped onion and minced garlic until they are fragrant and translucent, which will take about 3-4 minutes. Then, add the ground beef or Italian sausage to the skillet. Cook until browned and no longer pink while breaking the meat apart as it cooks.
4. Adding Flavor:
Stir in the reserved chopped zucchini flesh and cook for another 2-3 minutes until it’s tender. Pour in the marinara sauce and add Italian seasoning. Mix well and let it simmer for 5 minutes. Season with salt and pepper to taste, then remove from heat.
5. Preparing the Cheese Mixture:
In a separate mixing bowl, combine the ricotta cheese, 1/2 cup of shredded mozzarella cheese, and Parmesan cheese. Mix everything until well combined.
6. Stuffing the Zucchini:
Now it’s time to assemble! Spoon the meat sauce mixture into each zucchini boat, filling them generously. Next, top with a layer of the cheese mixture. For an extra cheesy touch, feel free to add more meat sauce on top if you like!
7. Baking to Perfection:
Sprinkle additional shredded mozzarella cheese over the tops of the filled zucchinis. Bake in the oven for 15-20 minutes, or until the cheese is melted and bubbly, and beautifully golden brown.
8. Finishing Touches:
Once out of the oven, garnish with freshly chopped parsley or basil before serving. Enjoy this cheesy, flavorful low-carb lasagna-stuffed zucchini dish!
It’s perfect to serve alongside a simple side salad or some garlic bread. Enjoy your delicious creation!
Frequently Asked Questions (FAQ)
Can I Use Other Vegetables Instead of Zucchini?
Yes! While zucchinis are great for stuffing, you can also use bell peppers, eggplant, or even portobello mushrooms for a fun twist. Just adjust the cooking time as needed for thicker vegetables.
How Do I Store Leftover Cheesy Lasagna-Stuffed Zucchini?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or in the oven at 350°F (175°C) until warmed through to maintain their texture.
Can I Make This Recipe Vegetarian?
Absolutely! Simply substitute the ground meat with a plant-based alternative or use more veggies like mushrooms, spinach, or lentils. You can also increase the cheese content for extra flavor!
What’s the Best Way to Serve These Zucchini Boats?
These lasagna-stuffed zucchinis are delicious on their own, but you can serve them with a side salad to add some freshness. Garlic bread or a light vinaigrette salad makes for great accompaniments!
