This Keto Zucchini Lasagna Boats recipe is a fun and healthy twist on classic lasagna! Using zucchini instead of pasta makes it low-carb and veggie-packed.
These boats are filled with cheesy goodness and your favorite sauce. I love how easy it is to assemble them, plus they make for a colorful dinner that everyone enjoys!
Key Ingredients & Substitutions
Zucchinis: You need medium zucchinis for the boats. If zucchinis are not available, consider using yellow squash as an alternative. It has a similar texture and works well with the same fillings.
Ground Meat: I like using ground beef for these boats, but you can swap it for Italian sausage for extra flavor or even turkey for a leaner option. If you’re vegetarian, try using lentils or mushrooms instead!
Marinara Sauce: Make sure to pick a low-carb marinara sauce to keep it keto. You can also use homemade sauce if you have a recipe you like or even a simple can of crushed tomatoes with Italian herbs.
Cheese: Ricotta is creamy and delicious here, but you could replace it with cottage cheese for a lower-fat option. I use mozzarella mainly for its melty texture, but any cheese that melts well, like cheddar, can work too.
How Do You Properly Prepare Zucchini Boats?
Preparing zucchini boats is essential for getting the right texture and flavor. Here’s how to do it properly:
- Cut the zucchini in half lengthwise neatly to create even boats.
- Scoop out the inside flesh carefully with a spoon. Leave enough flesh around the edges so the boat holds together and doesn’t become soggy.
- After scooping, sprinkle the insides lightly with salt before filling them. This helps draw out excess moisture.
This prep step is important because it prevents your lasagna boats from getting too watery as they bake. Enjoy this easy and flavorful meal!
Easy Keto Zucchini Lasagna Boats
Ingredients You’ll Need:
For the Boats:
- 3 medium zucchinis
For the Filling:
- 1 cup ground beef or Italian sausage
- 1 cup marinara sauce (low-carb)
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
- 1 tsp olive oil
- 1 clove garlic, minced
- 1/2 tsp dried Italian herbs (basil, oregano)
- Salt and pepper to taste
For Garnish:
- Fresh parsley or basil, chopped
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 25-30 minutes of cooking time. In total, you should be looking at around 45-50 minutes to have delicious zucchini lasagna boats ready to enjoy.
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 375°F (190°C). While it’s warming up, line a baking sheet with parchment paper to make cleaning up easier later on.
2. Prepare the Zucchini:
Wash the zucchinis thoroughly and slice them in half lengthwise. Carefully scoop out the center flesh using a spoon to create boats, but make sure to leave a sturdy border so they don’t fall apart. Set the scooped flesh aside; you’ll use it in the filling.
3. Cook the Meat:
In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté it for about 30 seconds until it becomes fragrant. Then, add the ground beef or Italian sausage. Cook until it’s browned and fully cooked, which should take about 5-7 minutes. If there’s any excess fat, drain it off.
4. Mix in the Filling:
Stir in the reserved zucchini flesh, low-carb marinara sauce, Italian herbs, and season with salt and pepper. Let it cook for another 3-4 minutes, allowing the flavors to come together, then remove from heat.
5. Prepare the Cheese Mixture:
In a separate mixing bowl, combine the ricotta cheese with half of the shredded mozzarella and all of the grated Parmesan. Mix everything together until well combined.
6. Assemble the Zucchini Boats:
Now it’s time to layer! Spread a generous layer of the cheese mixture at the bottom of each zucchini boat. Next, spoon the meat sauce over the cheese layer, making sure to distribute it evenly among the boats.
7. Add the Final Cheese Layer:
Sprinkle the remaining shredded mozzarella on top of each stuffed zucchini. This will give you that lovely melty, cheesy topping!
8. Bake:
Place the prepared zucchini boats on the baking sheet and bake in the preheated oven for 20-25 minutes. They should be tender when done, and the cheese should be melted and bubbly.
9. Garnish and Enjoy:
Once out of the oven, garnish your zucchini boats with chopped fresh parsley or basil for a pop of color and flavor. Serve immediately and enjoy your delicious, low-carb, keto-friendly zucchini lasagna boats!
FAQ for Easy Keto Zucchini Lasagna Boats
Can I Use Other Types of Meat?
Absolutely! You can substitute ground beef or Italian sausage with turkey, chicken, or even plant-based meat alternatives for a vegetarian option. Just be sure to adjust cooking times as necessary based on the meat you choose.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the zucchini boats in the oven at 350°F (175°C) for about 10-15 minutes or microwave them until warmed through.
What Should I Serve with Zucchini Lasagna Boats?
These boats are fantastic on their own, but you can pair them with a simple side salad or steamed veggies for added nutrients. If you’re looking for a more filling meal, serve them with a low-carb garlic bread on the side!
Can I Make These Ahead of Time?
Yes! You can assemble the zucchini boats a few hours ahead of time and keep them covered in the refrigerator until you’re ready to bake them. Just add a few extra minutes to the baking time if they are cold straight from the fridge.
