These zucchini lasagna boats are stuffed with the tastiest lasagna filling: ricotta, Parmesan and mozzarella cheese, spinach, and a tangy marinara sauce.

Zucchini Lasagna Boats

Ever tried lasagna with zucchini instead of noodles? Intrigued by the idea of a lasagna made with thinly sliced zucchini instead of noodles, Alex and I gave it a try.  We knew from experience that extra moisture can be an issue with lasagna and that zucchini emits moisture as it cooks, so we took as many precautions as possible. Unfortunately, it still turned out a watery mess — though it tasted delicious. So to make sure we could keep eating these flavors in a decidedly more appetizing way, we created these zucchini lasagna boats! They’re a delicious, no fail way to eat lasagna without the noodles.

Eat plant based? Go to Favorite Vegan Lasagna.

Making these zucchini lasagna boats

Ready for zucchini stuffed with lasagna? These zucchini lasagna boats have a rich, savory taste with gooey cheese and tangy marinara sauce. And without the noodles, it happens to be gluten-free, too. This recipe is also very simple to make. Start with some small to medium zucchini: those massive summer zucchini won’t work here, since they’ll take much longer to bake. Slice the zucchini in half and hollow out the middles using a spoon, and rub them with olive oil. Then we’ll make the filling.

To fill these zucchini lasagna boats, we’ve got three types of cheese: ricotta cheese, Parmesan cheese and mozzarella cheese. The cheesy filling is combined with chopped almonds to give some texture, and spinach for added nutrients. There’s also some fresh oregano for an herby kick. Once you’ve combined these all together and stuffed the zucchini boats, just bake them for 20 minutes. It’s an easy recipe that works for entertaining or weeknights! Let us know if you try out these zucchini lasagna boats in the comments below.

More ways to use zucchini

We’re all about creativity when it comes to using up zucchini. Zucchini bread and muffins are delicious and all, but we like thinking outside the box: like zucchini ribbon salad or chocolate cake! Here are some of our favorite ways to use up zucchini, outside of this zucchini lasagna boats:

This zucchini lasagna boats recipe is…

Vegetarian and gluten-free.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Zucchini Lasagna Boats


  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x

Description

These zucchini lasagna boats are stuffed with the tastiest lasagna filling: ricotta, Parmesan and mozzarella cheese, spinach, and a tangy marinara sauce.


Ingredients

Scale
  • 4 medium zucchini (6 to 8 small)
  • 4 cups packed baby spinach leaves
  • ½ cup chopped almonds
  • 1 tablespoon fresh oregano (substitute ½ tablespoon dried)
  • 12 ounces ricotta cheese
  • ¼ cup + 2 tablespoons Parmesan cheese
  • 1 egg
  • ¼ teaspoon red pepper flakes (optional)
  • ½ teaspoon kosher salt, plus additional for sprinkling
  • Fresh ground black pepper
  • 2 cups marinara sauce (or our 5 Minute Pizza Sauce)
  • ½ cup shredded mozzarella or Italian blend cheese
  • Olive oil

Instructions

  1. Preheat the oven to 425°F.
  2. Wash the zucchini; cut them each in half and scoop out the insides with a spoon.
  3. Chop the spinach; place it in a dry skillet and cook it down for a few minutes until wilted.
  4. Chop the almonds and oregano.
  5. In a medium bowl, mix the ricotta cheese, ¼ cup Parmesan cheese, egg, red pepper flakes, oregano, chopped almonds, ½ teaspoon kosher salt, and fresh ground black pepper. Stir well.
  6. Place the zucchini halves in a baking dish and lightly drizzle with olive oil, then sprinkle with kosher salt and pepper. Fill each half with spinach, then the cheese mixture, then top with marinara sauce, shredded mozzarella cheese, and the remaining Parmesan cheese.
  7. Cover with foil and bake for 15 minutes covered, then 5 minutes uncovered (depending on the size of the zucchini; smaller zucchini may need less time). Let stand a few minutes before serving.
  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian

Keywords: Zucchini Lasagna Boats, Lasagna Stuffed Zucchini

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

Leave a Comment

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

10 Comments

  1. This is such a good idea – I can imagine that zucchini noodles would get really soggy so I love how you thought outside the box and came up with something even more delicious!

  2. I’m so glad you’re in the same boat. I had an amazing zucchini lasagna at Building On Bond in Brooklyn last winter, so I immediately tried to make it myself. I basically had zucchini-lasagna soup. These little zucchini boats look amazing, and should scratch that itch. Thanks!

  3. I have an extra large zucchini sitting on my counter! This is excellent inspiration and turned out just beautifully, The fear of failure is definitely a challenge to overcome, but just like this recipe; failure often results in a great success at a later time.