These Cheesy Lasagna-Stuffed Zucchini Boats are a fun and tasty twist on classic lasagna! Soft zucchini boats are filled with rich cheese, meaty sauce, and herbs for a cozy meal.
Who knew veggies could be so yummy? I love how they remind me of lasagna but feel a bit lighter. Plus, they look super cute on the plate! 🌱
Key Ingredients & Substitutions
Zucchini: Zucchini is the star of this dish, providing a great vessel for your filling. If you can’t find zucchini, you could use yellow squash or even eggplant for a different flavor.
Ground Meat: I love using ground beef for its flavor, but ground turkey or chicken are great lighter options. For a vegetarian version, substitute with lentils or plant-based meat crumbles.
Cheese: Ricotta is creamy and adds a nice texture, but cottage cheese can also work well if you’re looking for a lower fat option. Feel free to try vegan cheeses if you’re dairy-free!
Marinara Sauce: Homemade sauce is awesome, but jarred pasta sauce saves time. Salsa can add a fun twist too! Just make sure it’s not too spicy.
How Do I Properly Scoop Out the Zucchini?
Scooping out zucchini can seem tricky, but it’s simple with the right approach! Here’s how you can do it smoothly:
- Use a sharp knife to cut the zucchini in half lengthwise.
- A melon baller or small spoon works best for scooping. Gently scrape out the flesh, leaving enough of the outer wall to hold the filling.
- Be sure not to go too deep or the bottom might break open.
- Keep the scooped-out zucchini flesh for the filling to avoid waste!
With these tips and tricks, you’ll create delicious lasagna-stuffed zucchini boats in no time. Happy cooking!
Cheesy Lasagna-Stuffed Zucchini Boats
Ingredients You’ll Need:
For the Zucchini Boats:
- 4 medium zucchinis
- 1 tablespoon olive oil
For the Filling:
- 1/2 pound ground beef or Italian sausage
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 cup marinara or pasta sauce
- 1/2 teaspoon dried Italian seasoning
- Salt and pepper to taste
For the Cheesy Mixture:
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese, plus extra for topping
- 1/4 cup grated Parmesan cheese
For Garnish:
- Fresh parsley or basil, chopped
How Much Time Will You Need?
This delightful dish takes about 15 minutes to prep and another 35-40 minutes to cook, so you’ll be enjoying your cheesy lasagna-stuffed zucchini boats in just under an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C) so it’s nice and hot when your zucchini boats are ready to go in!
2. Prepare the Zucchini:
Wash the zucchinis thoroughly and slice them in half lengthwise. Using a spoon, scoop out the flesh to create a canal, leaving about a 1/4-inch thick shell. Save that zucchini flesh for later!
3. Bake the Zucchini Shells:
Place your zucchini halves cut-side up in a baking dish. Brush them lightly with olive oil and sprinkle a pinch of salt across the surface. Bake them in the oven for about 10 minutes to soften slightly. When done, set them aside.
4. Cook the Filling:
In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it’s soft, about 3-4 minutes. Add in the minced garlic and cook for another minute until fragrant.
5. Brown the Meat:
Add the ground beef or Italian sausage into the skillet. Cook until browned and fully cooked, breaking it apart with a spoon while it cooks. This should take about 5-7 minutes.
6. Combine the Filling Ingredients:
Stir in the reserved zucchini flesh, marinara sauce, Italian seasoning, salt, and pepper into the skillet. Let this simmer for about 5 minutes until everything is heated through and well combined. Remove from heat and let it cool slightly.
7. Make the Cheesy Mixture:
In a medium bowl, mix together the ricotta cheese, mozzarella cheese, and Parmesan cheese until well combined.
8. Mix it All Together:
Take half of the meat sauce mixture and stir it into the cheese mixture. This adds creaminess to your filling!
9. Stuff the Zucchini Boats:
Fill each zucchini boat generously with the cheesy meat sauce mixture, packing it in evenly. Don’t be shy—make them hearty!
10. Add Sauce and Cheese Topping:
Top each stuffed zucchini boat with any remaining meat sauce and sprinkle a bit more shredded mozzarella cheese on top for that melty goodness.
11. Final Bake:
Return the stuffed zucchini boats to the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
12. Garnish and Serve:
Once done, take them out of the oven and garnish with fresh chopped parsley or basil for a pop of color. Serve warm and enjoy your delicious cheesy lasagna-stuffed zucchini boats!
These boats are perfect for a cozy dinner and make a fantastic meal that’s sure to impress your family and friends!
Frequently Asked Questions (FAQ)
Can I Use Other Types of Meat?
Absolutely! You can substitute ground beef with turkey, chicken, or even plant-based meat alternatives if you want a vegetarian option. Just ensure the meat is cooked through before mixing with the other ingredients.
How Can I Store Leftover Zucchini Boats?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through, or microwave them if you’re short on time.
Can I Prepare These Zucchini Boats in Advance?
Yes, you can assemble the stuffed zucchini boats a day ahead of time! Just cover them tightly with plastic wrap and refrigerate until you’re ready to bake. You may need to add an extra few minutes to the baking time if they are coming straight from the fridge.
What If I Don’t Have Ricotta Cheese?
No problem! You can substitute ricotta with cottage cheese or even cream cheese for a creamer filling. Just blend it until smooth for the best consistency.
Feel free to reach out with any more questions! Happy cooking!
