Italian Main Dishes Recipes

Zucchini Lasagna Boats


Zucchini Lasagna Boats

Serves 4-6


  • 4 zucchinis, sliced in half lengthwise
  • 1/2 15 oz. container part-skim ricotta cheese
  • 1 cup part-skim shredded mozzarella cheese (divided)
  • 1/4 cup grated parmesan cheese, plus extra for topping
  • 1 egg, beaten
  • 1 garlic clove, grated
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 1/2 cups marinara sauce (1 cup for boat filling and 1/2 cup to coat lasagna pan)
  • 1/4 cup freshly chopped basil, plus extra for topping


  1. Preheat oven to 400 degrees.
  2. Coat lasagna pan with 1/2 cup marinara sauce.
  3. Use melon baller or spoon to scoop out zucchini flesh leaving zucchini 1/4 inch thick. Line zucchini boats in lasagna pan.
  4. In medium bowl, combine ricotta cheese, 1/2 cup mozzarella cheese, parmesan cheese, egg, garlic, basil, salt, and pepper. Mix well.
  5. Evenly add cheese mixture to each zucchini boat. Top each boat with remaining marinara sauce and mozzarella cheese.
  6. Cover pan with foil and bake for 30 minutes. Remove foil and bake for additional 15 minutes. Broil on high for 2 minutes until cheese bubbles.
  7. Garnish each zucchini boat with parmesan cheese and chopped basil.

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