Description
These Lasagna Stuffed Zucchini Boats offer a low-carb twist on classic lasagna, filling tender zucchini halves with a savory mixture of ground chicken, bell pepper, marinara sauce, and creamy ricotta cheese, topped with melted mozzarella and Parmesan for a comforting and flavorful baked dish.
Ingredients
Units
Scale
Main 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
- 1 1/2 cups fresh spinach, finely chopped
- 1 teaspoon garlic powder
- 1 large egg, beaten
- 2 tablespoons minced flat-leaf parsley
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 2 cups shredded mozzarella
- 4 tablespoons freshly grated Parmesan
- Red pepper flakes, for serving (optional)
Instructions
- Preheat Oven: Preheat the oven to 375°F with a rack in the center position. Line a large baking dish with parchment paper or aluminum foil.
- Prepare Zucchini Boats: Using a small spoon, scoop out the flesh of the zucchinis, leaving a ⅓-inch thick border around the edges. Place the zucchini halves cut side up in the prepared baking dish.
- Cook Chicken Mixture: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the ground chicken, diced red bell pepper, and minced garlic. Cook, breaking up the meat with a wooden spoon, until the chicken is fully cooked and the skillet is dry of liquid, about 10 minutes.
- Add Marinara: Stir in 2¼ cups of the marinara sauce. Bring the mixture to a simmer and cook, stirring occasionally, until slightly thickened, approximately 10 minutes.
- Prepare Ricotta Filling: In a medium bowl, combine ricotta cheese, finely chopped spinach, garlic powder, beaten egg, 1 tablespoon parsley, kosher salt, and black pepper. Mix well until combined.
- Assemble Zucchini Boats: Spoon equal amounts of the chicken mixture into each zucchini boat. Dollop the ricotta filling over the chicken mixture in each boat. Sprinkle half of the shredded mozzarella evenly over the boats. Pour the remaining marinara sauce over the zucchini boats and sprinkle with 2 tablespoons of freshly grated Parmesan. Cover the baking dish with aluminum foil.
- Bake Covered: Bake the zucchini boats covered for 20 minutes in the preheated oven.
- Finish Baking Uncovered: Remove the foil from the baking dish, sprinkle the remaining 1 cup mozzarella over the top, and return to the oven. Bake uncovered until the cheese is melted, lightly browned, and the zucchini is tender, about 15 minutes more.
- Serve: Serve the zucchini boats warm, sprinkled with the remaining 2 tablespoons Parmesan, the remaining 1 tablespoon parsley, and red pepper flakes if desired for a spicy kick.
Notes
- You can substitute ground chicken with ground turkey or lean ground beef if preferred.
- For a vegetarian version, omit the chicken and add mushrooms or lentils instead.
- Be sure not to scoop out the zucchini flesh too thin to prevent them from collapsing during baking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
- Adjust red pepper flakes to your desired spice level or omit for a milder dish.
