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

Lasagna Zucchini Boats

15 minutes prep + 35 minutes cook
329 kcal
Yields: 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
US Customary - Metric

Instructions

  • Preheat oven to 400 degrees 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 9x9 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).