This post contains affiliate links. Read the disclosure policy.

Zucchini boats filled with a mixture of red sauce, meat, and cheese.

Want to save this recipe?

Enter your email to get it in your inbox now, plus great new recipes every week!

Table of Contents

Perfect for a quick lunch or an elegant date night, these lasagna zucchini boats are not only flavorful but can be a versatile meal that can fit any date, time, or occasion.

How long are zucchini boats good for?

Once prepared, zucchini boats can be stored in a sealed container in the refrigerator for up to three to four days.

Can you reheat zucchini boats

Of course! Zucchini boats can be reheated in the microwave (they’re great for this.)

Can you freeze zucchini boats?

Unfortunately, I can’t recommend freezing boats once baked. Zucchini is extremely soft once baked, and does not hold up well during the freezing and thawing process.

Should you grate your own cheese?

We all know that buying pre-grated cheese is very convenient, but it contains preservatives (such as potato starch) that help keep the grated cheese separated in the bag. And while this is great for grabbing a quick pinch of what you need, it will also cause the melted cheese to appear lumpy or harden as it cools much faster than it should.

So if you’re a cheese lover like me and what the cheesiest experience possible for your casserole, I highly recommend grating a ball of mozzarella and a block of Parmesan for this recipe. It’s a bit more work, but the improved consistency is worth the effort.

Closeup of lasagna stuffed zucchini boats.

Can you use a different type of meat?

Yes, you certainly can! Just make sure that whatever meat you mix with the red sauce had already been cooked.

What to eat with zucchini boats

These boats can be a meal on their own, but if you’d like some accompaniments, I’d recommend:

How many calories are in lasagna zucchini boats?

This number will depend on the type of red sauce you use, but for this particular recipe, there are an estimated 329 calories in one zucchini boat.

More great recipes with vegetables

notes & tips for these lasagna boats

  • To make things easy, I recommend using your favorite store-bought chunky or meaty red sauce. However, if you’d rather make your own sauce, you can try homemade marinara and adjust it to your tastes.
  • Like the baking dish used in the pictures? It’s the perfect size for zucchini boats! You can pick up this square baking dish on Amazon.

How do you make zucchini boats?

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – Cut the zucchinis in half and hollow out the center, leaving about 1/4 inch of flesh around the sides. You want to keep a think enough of the edge so that the zucchinis keep their shape while baking. If desired, brush the zucchini with olive oil for some extra flavor.

  • Lasagna Zucchini Boats Step 1 - Hollow out the center of the zucchini halves.

Step 2 – Mix the cheese and herb filing together, then generously scoop it into the center of the zucchinis. Be careful not to overfill!

  • Lasagna Zucchini Boats Step 2 - Fill the zucchini with a cheese mixture of Parmesan and mozzarella.

Step 3 – Cook the ground meat of your choice, combine it with the red sauce, and then drizzle it over the zucchini boats.

  • Lasagna Zucchini Boats Step 3 - Top the cheese layer with a mixture of cooked ground beef and red sauce.

Step 4 – Bake the zucchini boats until tender, then drizzle any remaining cheese on top.

Step 5 – Serve and enjoy!

Recipe Details
Zucchini boats filled with a mixture of red sauce, meat, and cheese.

Lasagna Zucchini Boats

5 from 5 votes
Author: Chrisy Toombs
Time: 15 minutes prep + 35 minutes cook
Servings: 4 zucchini boats
Tender baked zucchini filled with a mix of shredded mozzarella and Parmesan cheese that's topped with savory ground beef mixed with your favorite red sauce.

Ingredients

  • 2 zucchini, the wider the better
  • 1/2 tablespoon olive oil
  • 1/2 cup ricotta
  • 1 egg
  • 1 tablespoon fresh chopped parsley, plus more for garnish (optional)
  • 1 cup shredded mozzarella, divided
  • 1/4 cup shredded Parmesan
  • 1 cup ground beef, about 8 oz
  • 1 cup red sauce, store-bought or homemade

Instructions

  • Preheat oven to 400°F.
  • Cut zucchini in half lengthwise and carve out a cavity in the middle, leaving about 1/4 inch of flesh around the sides so that the zucchinis still keep their shape. Tip: I scored the shape I needed with a knife as a guide, then used a spoon to scrape out the middle.
  • Use a basting brush to coat zucchinis with olive oil, then arrange them side-by-side in a 9×9 baking dish.
  • In a small bowl, whisk together ricotta cheese, egg, and parsley until smooth.
  • Add 3/4 cup mozzarella and Parmesan cheese to bowl, then use a spatula to gently fold cheeses into ricotta mixture. Set bowl aside.
  • In a large skillet, cook and crumble ground beef over medium high heat until no longer pink. Remove from heat and drain grease.
  • Add red sauce to skillet with ground beef, then stir. Set skillet aside to cool.
  • To assemble zucchini boats: Cover the bottom of each zucchini half with an equal portion of cheese mixture. Zucchinis should be filled at least half way with cheese but not higher than the sides of the zucchini. Top each zucchini with an equal portion of the ground beef mixture.
  • Cover baking dish with aluminum foil and bake zucchini boats for 30 minutes.
  • Remove dish from oven and discard foil. Sprinkle tops of zucchini boats with remaining 1/4 cup mozzarella, then return to oven and bake, uncovered, for an additional 5 minutes or until done. Zucchini boats are ready once cheese has melted and zucchini is easily pierced with a fork.
  • Serve immediately with fresh parsley as garnish (optional).

Video

Nutritional Information

Serving: 1serving | Calories: 329kcal | Carbohydrates: 5g | Protein: 22g | Fat: 25g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 2103mg | Potassium: 482mg | Fiber: 1g | Sugar: 3g | Vitamin A: 666IU | Vitamin C: 19mg | Calcium: 238mg | Iron: 2mg

Want to save this recipe?

Enter your email to get it in your inbox now, plus great new recipes every week!

Have you made this recipe?

Tag @homemadehooplah and hashtag it #homemadehooplah so I can see what you whipped up!