Name: Lasagna Stuffed Zucchini Boats Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 4 medium zucchinis, halved lengthwise; 1 tablespoon extra-virgin olive oil; 1 pound ground chicken; 1 red bell pepper, diced; 4 garlic cloves, minced; 1 (24-ounce) jar marinara sauce; 8 ounces ricotta cheese; 1½ cups fresh spinach, finely chopped; 1 teaspoon garlic powder; 1 large egg, beaten; 2 tablespoons minced flat-leaf parsley (divided); ½ teaspoon kosher salt; ¼ teaspoon freshly cracked black pepper; 2 cups shredded mozzarella (divided); 4 tablespoons freshly grated Parmesan cheese (divided); Red pepper flakes, for serving (optional)

Print Recipe· 4.3 from 4 reviews

If you’re craving something hearty, comforting, and packed with fresh garden flavors, this Lasagna Stuffed Zucchini Boats Recipe is about to become your new go-to. Imagine tender zucchini halved and hollowed out, then generously filled with a savory mix of ground chicken, vibrant bell peppers, and a luscious blend of ricotta, spinach, and melty cheeses, all baked to golden perfection. It’s like the best parts of classic lasagna reinvented into an easy, gluten-light, and gloriously satisfying dish that delights every time.

Ingredients You’ll Need

The image shows many cooking ingredients on a white marbled surface. In the center, there is a white oval plate with four zucchinis, two whole green zucchinis and two cut in half, revealing light green inside with soft texture. Around the plate, there are small bowls arranged with different colors and textures: a gray bowl with white cottage cheese, a white bowl with shredded mozzarella cheese, a white bowl with chopped green herbs, a round wooden bowl with black pepper, a stone bowl with salt, and a white bowl with a beaten egg. A small brown bowl holds a light orange powder, another small white bowl contains yellow olive oil, a tiny brass bowl has red chili flakes, and a shallow stone bowl has grated parmesan cheese. To the right side, there is a block of raw ground turkey on white parchment paper, next to a jar full of red tomato sauce, a bunch of fresh green parsley, and a small white bowl with diced red bell pepper. Photo taken with an iphone --ar 4:5 --v 7

To bring this Lasagna Stuffed Zucchini Boats Recipe to life, you’ll need fresh, simple ingredients that each play a special role in layering flavors, textures, and those beautiful colors you’ll be proud to serve. Every item is essential, from the fresh zucchinis that act as edible vessels to the rich mixture of cheese and chicken that makes each bite a cozy celebration.

4 medium zucchinis, halved lengthwise: These form the perfect boat to hold all the delicious fillings while keeping the dish light and fresh.
1 tablespoon extra-virgin olive oil: Adds a subtle fruity richness when cooking the filling and helps enhance all the other flavors.
1 pound ground chicken: A lean, tender protein base that soaks up the marinara and spices beautifully.
1 red bell pepper, diced: Brings a sweet crunch and vibrant splash of color to the filling.
4 garlic cloves, minced: Garlic elevates the savory notes with its aromatic bite.
1 (24-ounce) jar marinara sauce: The saucy heart of this recipe with a bright tomato flavor that ties everything together.
8 ounces ricotta cheese: Adds creamy softness to balance the acidity of the tomato sauce and the savory meat.
1½ cups fresh spinach, finely chopped: Incorporated for a fresh, mild earthiness and to sneak in a healthy green punch.
1 teaspoon garlic powder: Intensifies garlic flavor without overpowering the other elements.
1 large egg, beaten: Acts as a binder to keep the ricotta and spinach mixture luscious and stable.
2 tablespoons minced flat-leaf parsley: Infuses a bright, herbaceous lift both inside and as a garnish.
½ teaspoon kosher salt: Enhances all the natural flavors without making the dish salty.
¼ teaspoon freshly cracked black pepper: Adds a touch of warmth and depth.
2 cups shredded mozzarella: Delivers that gooey, melty cheese pull everyone loves.
4 tablespoons freshly grated Parmesan: Brings sharp, nutty nuances on top for a perfect finish.
Red pepper flakes, for serving (optional): Adds a little spicy kick for those who want a bit more excitement.

How to Make Lasagna Stuffed Zucchini Boats Recipe

Step 1: Prepare the Oven and Zucchini

Start by preheating your oven to 375° F with the rack placed in the center. This ensures even heat circulation for perfectly cooked zucchini boats. Line a large baking dish with parchment paper or aluminum foil for easy cleanup. Next, halve your zucchinis lengthwise and scoop out the soft center flesh carefully, leaving about a third of an inch of thickness around the edges to hold the filling. Place these zucchini boats cut side up in the baking dish, ready for stuffing.

Step 2: Cook the Filling

Heat that tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Toss in the ground chicken, diced red bell pepper, and minced garlic. Break the chicken apart with a wooden spoon as it cooks, stirring occasionally until it’s browned and cooked through with no liquid left in the pan – this usually takes about 10 minutes. Cooking the filling this way develops wonderful depth and savory balance.

Step 3: Add the Marinara Sauce

Pour in about 2¼ cups of your marinara sauce into the skillet with the cooked chicken mixture. Bring it to a simmer and let the sauce reduce gently, stirring now and then until it thickens slightly, around 10 minutes. This concentrated tomato goodness will soak into the zucchini boats and meld beautifully with the chicken.

Step 4: Prepare the Ricotta Mixture

While the sauce simmers, mix together the ricotta cheese, finely chopped fresh spinach, garlic powder, beaten egg, 1 tablespoon of minced parsley, kosher salt, and cracked black pepper in a medium bowl. This creamy, herb-infused blend adds great moisture and a delightful texture contrast to the meaty filling.

Step 5: Assemble Your Zucchini Boats

Now it’s time to fill each zucchini half. Spoon equal portions of the chicken and marinara mixture into the cavities, pressing gently to fill. Then, dollop the ricotta-spinach mixture on top of each filled boat. Sprinkle half of the shredded mozzarella evenly across the boats. Pour the remaining marinara sauce over everything, then finish with a sprinkling of 2 tablespoons of grated Parmesan. Cover the baking dish with aluminum foil to lock in moisture during baking.

Step 6: Bake to Perfection

Bake your zucchini boats covered for 20 minutes to allow the flavors to marry and the zucchini to soften nicely. Remove the foil and sprinkle the remaining mozzarella on top. Pop them back into the oven uncovered for another 15 minutes, or until the cheese melts fully and turns golden brown, and the zucchini is tender but still holds its shape. This finishing touch creates that irresistible bubbly cheese crust.

Step 7: The Final Touch

Once baked, serve these beauties warm, sprinkled with the remaining 2 tablespoons of Parmesan, the last tablespoon of parsley, and a pinch of red pepper flakes if you fancy a little heat. The aromas and colors at this point will have you and anyone lucky enough to share this meal eagerly digging in.

How to Serve Lasagna Stuffed Zucchini Boats Recipe

The image shows a white baking dish lined with parchment paper filled with eight zucchini halves arranged lengthwise. Each zucchini half is hollowed out with a smooth light green inner surface and is filled with two layers: a reddish-orange chunky tomato and meat mixture forming the bottom layer, and a creamy white topping with green herbs spread unevenly on top. The dish is set on a white marbled surface, and the overall appearance is fresh and colorful. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh parsley sprinkled on top brightens up the dish and adds a lovely herbal note that complements the rich cheeses and tomato sauce. A light dusting of Parmesan at the end lends a sharp, savory finish, while optional red pepper flakes give an exciting spicy punch that awakens the palate with every bite.

Side Dishes

These zucchini boats are filling on their own, but if you want to round out the meal, a crisp green salad with a tangy vinaigrette or simple garlic bread makes perfect companions. Roasted or steamed veggies can also complement the flavors nicely without overwhelming the delicate zucchini base.

Creative Ways to Present

For a fun twist, serve individual zucchini boats plated with a drizzle of extra marinara or a sprinkle of fresh basil for a pop of color. You can even turn them into a party appetizer by slicing the stuffed boats into bite-sized pieces—perfect for sharing and showing off your cooking skills.

Make Ahead and Storage

Storing Leftovers

Any leftover lasagna stuffed zucchini boats keep well in an airtight container in the refrigerator for up to 3 days. Letting the flavors sit actually helps meld everything together even more, making leftovers just as delicious as fresh.

Freezing

If you want to freeze this dish, it’s best to assemble the boats and bake them covered for just 15 minutes before cooling. Then freeze in a tightly sealed container. When ready to eat, thaw overnight in the fridge and bake covered with foil until heated through, uncovering to melt cheese at the end.

Reheating

Reheat leftovers in a preheated oven at 350° F for 15–20 minutes until warmed through and cheese turns melty again. Avoid the microwave if you want to preserve that perfect baked cheese texture and the tender but still structured zucchini.

FAQs

Can I use a different ground meat in this recipe?

Absolutely! Ground turkey or beef are excellent substitutes if you prefer a different protein option. Just keep the cooking time similar, making sure the meat is fully cooked before proceeding.

Is this recipe gluten-free?

Yes, the Lasagna Stuffed Zucchini Boats Recipe is naturally gluten-free as it uses vegetables, meat, cheeses, and sauce without any pasta or breading. Just double-check your marinara sauce to ensure it doesn’t contain gluten.

Can I make this recipe vegetarian?

Sure thing! Swap the ground chicken for a hearty filling like lentils, chopped mushrooms, or a meat substitute. The ricotta and spinach combo ensures plenty of creaminess and flavor will remain.

How do I prevent zucchini from getting soggy?

Leaving about a ⅓-inch thick edge when scooping out the zucchini helps maintain structure, and baking the boats covered first allows them to steam gently without becoming mushy. Also, don’t overfill with sauce—just enough to keep things moist.

Can this recipe be doubled for a larger crowd?

Definitely! Just use a larger baking dish or bake in batches. It’s a great dish to prepare when feeding family or guests, as it’s impressive but easy to scale up.

Final Thoughts

This Lasagna Stuffed Zucchini Boats Recipe is truly a gem when you want comfort food that feels indulgent yet fresh and wholesome. Its versatility and straightforward steps make it a standout dinner any night of the week. Trust me, once you try these, they’ll become a beloved favorite to make again and again—so grab your zucchinis and dive in!