Description
Delicious lasagna stuffed zucchini boats filled with a savory mixture of ground chicken, marinara sauce, ricotta cheese, spinach, and topped with melted mozzarella and Parmesan cheese. This low-carb, baked dish is perfect for a comforting and healthy family meal.
Ingredients
Zucchini Boats
- 4 medium zucchinis, halved lengthwise
- 1 tablespoon extra-virgin olive oil
Filling
- 1 pound ground chicken
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 1 (24-ounce) jar marinara sauce
Cheese Mixture
- 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
Toppings
- 2 cups shredded mozzarella (divided)
- 4 tablespoons freshly grated Parmesan cheese (divided)
- Red pepper flakes, for serving (optional)
Instructions
- Preheat the oven: Preheat your oven to 375° F and position a rack in the center. Prepare a large baking dish by lining it with parchment paper or aluminum foil to prevent sticking and for easy cleanup.
- Scoop out the zucchini: Using a small spoon, carefully scoop out the flesh from the zucchini halves, leaving about a ⅓-inch thick shell. Arrange the zucchini boats cut side up in the prepared baking dish.
- Make the filling: Heat the olive oil in a large skillet over medium-high heat. Add the ground chicken, diced red bell pepper, and minced garlic. Cook the mixture, breaking up the chicken with a wooden spoon, until no longer pink and all liquid has evaporated, about 10 minutes.
- Add marinara sauce: Stir in 2¼ cups of marinara sauce into the chicken mixture. Bring to a simmer and allow it to cook, stirring occasionally, until the sauce thickens slightly, about 10 minutes more.
- Combine the cheese and spices: While the chicken simmers, in a medium bowl, mix together ricotta cheese, finely chopped spinach, garlic powder, beaten egg, 1 tablespoon of parsley, kosher salt, and black pepper until well combined.
- Fill the zucchini boats: Spoon equal parts of the chicken and marinara mixture into each zucchini boat. Dollop the ricotta and spinach mixture evenly on top of the chicken filling. Sprinkle half of the shredded mozzarella evenly over the boats.
- Add remaining marinara and cheese: Pour the remaining marinara sauce over the zucchini boats, then sprinkle 2 tablespoons of grated Parmesan cheese evenly on top. Cover the baking dish tightly with aluminum foil.
- Bake covered: Bake the zucchini boats in the preheated oven for 20 minutes, allowing the flavors to meld and the zucchini to begin softening.
- Bake uncovered with cheese topping: Remove the foil from the baking dish. Sprinkle the remaining 1 cup of mozzarella cheese on top of the zucchini boats. Return the dish to the oven and bake for an additional 15 minutes, or until the cheese is melted, bubbly, and lightly browned, and the zucchini is tender.
- Serve: Garnish the baked zucchini boats with the remaining 2 tablespoons Parmesan, the remaining 1 tablespoon of parsley, and red pepper flakes if desired. Serve warm for a satisfying meal.
Notes
- You can substitute ground turkey or beef for the ground chicken if preferred.
- To make it vegetarian, omit the meat and add sautéed mushrooms or lentils.
- Use low-fat ricotta and mozzarella to reduce calories and fat.
- To save time, prepare the filling mixture in advance.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
