These easy keto zucchini lasagna boats are a fun twist on classic lasagna! With fresh zucchini as the base, they’re filled with a tasty mixture of cheese, sauce, and meat, making them a healthy choice.
Making these is super easy! I love how light they feel but still hit the spot. Plus, there’s no need for noodles, so it’s a win for my low-carb friends! Give them a try—you’ll keep coming back for more!
Key Ingredients & Substitutions
Zucchinis: Choose medium-sized zucchinis for the best balance of size and taste. They should be firm to the touch. If zucchinis aren’t available, eggplant or bell peppers can also be used as a base.
Ground Meat: I love using Italian sausage for added flavor, but ground turkey or chicken are great low-fat alternatives. Vegetarians can switch to lentils or crumbled tempeh for a hearty filling.
Marinara Sauce: Look for sugar-free varieties to keep it keto-friendly. You can also make your own with crushed tomatoes, garlic, and herbs if you’re up for it!
Cheeses: Ricotta cheese gives a lovely creaminess. If you prefer a dairy-free option, use cashew cheese or drained tofu blended with nutritional yeast for a similar texture.
How Do I Make Sure My Zucchini Boats Don’t Get Soggy?
Soggy zucchini can ruin your dish, but there’s an easy fix! Start by salting the inside of the scooped-out zucchini after slicing. Let them sit for about 15 minutes; the salt draws out excess moisture. Rinse and pat dry before filling and baking!
- Also, avoid overcooking the zucchini; baking until just tender keeps them firm.
- Using a baking sheet lined with parchment paper helps absorb any extra moisture, allowing for a crispier finish.
Easy Keto Zucchini Lasagna Boats
Ingredients You’ll Need:
For the Zucchini Boats:
- 3 medium zucchinis
- 1/2 lb (225g) ground beef or Italian sausage
- 1 cup marinara sauce (sugar-free for keto)
For the Cheese Filling:
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 2 cloves garlic, minced
- Salt and pepper, to taste
For Assembly:
- 2 tablespoons olive oil
- Fresh basil or parsley, for garnish (optional)
How Much Time Will You Need?
This delicious recipe takes about 10 minutes of prep time and 25 minutes of cooking time, so you’ll be enjoying these tasty zucchini lasagna boats in about 35 minutes total. Perfect for a quick and satisfying meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C) to get it nice and hot while you prepare the zucchini boats.
2. Prepare the Zucchini:
Wash the zucchinis and slice them in half lengthwise. Using a spoon, carefully scoop out the seeds and some of the flesh to create “boats.” Be gentle and leave about 1/4 inch of zucchini flesh along the sides to keep them sturdy.
3. Brush with Olive Oil:
Lightly brush the insides of the zucchini boats with olive oil and place them on a baking sheet or in an oven-safe dish. This helps them cook evenly and adds a bit of flavor.
4. Cook the Meat:
In a skillet over medium heat, add a little olive oil. Sauté the minced garlic for about 1 minute until it’s fragrant but not browned. Then, add the ground beef or Italian sausage. Season with salt, pepper, and Italian seasoning, and cook until the meat is browned and cooked through, breaking it apart as it cooks.
5. Add Marinara Sauce:
Once the meat is cooked, stir in the marinara sauce and let it simmer for 2-3 minutes. This allows the flavors to meld together beautifully. Then, remove it from the heat.
6. Mix the Cheese Filling:
In a separate bowl, combine the ricotta cheese with half of the shredded mozzarella and Parmesan cheeses. This creamy mixture is going to add a delicious layer to your zucchini boats!
7. Fill the Zucchini Boats:
Carefully fill each zucchini boat with the meat mixture. Then, top each boat off with a generous scoop of the cheese filling to create a delightful layer over the meat.
8. Add Toppings:
Sprinkle the remaining mozzarella and Parmesan cheese generously over the top of the boats. Get ready for that cheesy goodness!
9. Bake:
Place the filled zucchini boats in the preheated oven and bake for 20-25 minutes. You want the zucchini to be tender and the cheese nice and bubbly.
10. Cool and Serve:
Once baked, remove the zucchini boats from the oven and let them cool slightly before serving. They’ll be very hot!
11. Garnish:
If you like, garnish with fresh basil or parsley for a vibrant touch. Serve these warm and enjoy your tasty low-carb zucchini lasagna boats!
FAQ for Easy Keto Zucchini Lasagna Boats
Can I Use Different Types of Meat?
Absolutely! While ground beef and Italian sausage are delicious, you can substitute them with ground turkey, chicken, or even a vegetarian option like lentils or crumbled tofu for a meatless version.
How Do I Store Leftovers?
Store any leftover zucchini lasagna boats in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) for about 10-15 minutes or microwave until heated through.
Can I Make These Ahead of Time?
Yes! You can prepare the zucchini boats and fill them with the meat and cheese mixture, then cover and refrigerate them for up to 24 hours before baking. Just add a few extra minutes to the baking time if they’re coming straight from the fridge.
What Can I Use Instead of Marinara Sauce?
If you prefer a different sauce, you can use homemade tomato sauce, Alfredo sauce for a creamy twist, or even pesto for an herby flavor. Just ensure it’s low in carbs if you’re keeping it keto-friendly!
