Veggie Lasagna Zucchini Boats

Zucchini boats stuffed with a veggie lasagna filling topped with marinara sauce and cheese.

Hollowed out zucchini boats stuffed with a veggie lasagna filling, all baked in the oven with melted cheese – YUM!

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If you’ve been following me for a while, you probably know how much I love zucchini boats; I have a turkey taco version, an Italian turkey sausage boat, a chicken enchilada version, and a turkey santa-fe boat. But it’s actually been about two years since I created a new version so I though lasagna boats  would make a great meatless option.

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I loaded the filling with cheese, spinach and bell peppers then topped them with my quick homemade marinara. They were super filling, I couldn’t even finish two. I also couldn’t fit them all on one baking dish since my zucchinis where pretty large so I saved the others to bake the next day, but if you want to make them all either use a large dish or fit them in two dishes.

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Because these are made with such few ingredients, the key to making them great is good quality ingredients. Parmigiano Reggiano cheese, fresh basil and good quality tomatoes to make the marinara are a must. For years, I’ve been talking about the only brand of canned tomatoes I use,  Tuttorosso (green label). You just can’t make a bad sauce with them, anytime I try another brand I’m always disappointed. Tuttorosso took notice on how much I love their brand and ask me to partner with them to create a new recipe.  These are perfect for summer, especially with the start of zucchini season, hope you enjoy!

Veggie Lasagna Zucchini Boats

Hollowed out zucchini boats stuffed with a veggie lasagna filling, all baked in the oven with melted cheese – YUM!

Ingredients:

For the Filling:

  • 1 teaspoon olive oil
  • 2 loose cups baby spinach, chopped
  • 3 cloves chopped garlic
  • 1/3 cup chopped onion
  • 1/3 cup chopped red bell pepper
  • kosher salt
  • 3/4 cup part skim ricotta
  • 1/2 cup grated parmesan cheese
  • 1 large egg
  • 4 large basil leaves, chopped plus more for garnish

For the marinara:

  • 1 teaspoon olive oil
  • 1 clove garlic, smashed with side of knife
  • 1 1/2 cups crushed tomatoes (I always use Tuttorosso)
  • salt and black pepper
  • 1 tbsp chopped basil

 

For the Zucchini Boats:

  • 4 (40 oz total) medium zucchini
  • 1 cup part skim shredded mozzarella (Polly-O)

Directions:

  1. Preheat oven to 400°F.
  2. In a medium pot, heat olive oil over medium heat. Add garlic and saute until golden, careful not to burn, about 1 minute. Add crushed tomatoes, salt and black pepper to taste. Stir and reduce heat to low, cover and simmer 5 minutes, then add fresh basil.
  3. Heat a large nonstick saute pan over medium heat, add oil, onion, garlic and red pepper and season with 1/8 tsp salt. Cook until soft, 3 to 4 minutes. Add the baby spinach and saute until wilted, about 1 minute.
  4. In a medium bowl add the ricotta, parmesan cheese and egg, mix well. Add the cooked vegetables and basil and mix.
  5. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4″ thick.
  6. Place 1/4 cup of sauce in the bottom of a 9 x 12″ baking dish, and place zucchini halves cut side up.
  7. Stuff the zucchini with ricotta mixture (scant 1/4 cup) and top each with 2 tbsp marinara, 2 tbsp mozzarella. Cover with foil and bake 40 to 45 minutes until cheese is melted and zucchini is cooked through.

Nutrition Information

Yield: 4 Servings, Serving Size: 2 boats

  • Amount Per Serving:
  • Smart Points: 8
  • Points +: 8
  • Calories: 300
  • Total Fat: 14.5g
  • Saturated Fat: g
  • Cholesterol: 85mg
  • Sodium: 625mg
  • Carbohydrates: 22.5g
  • Fiber: 5.5g
  • Sugar: 7g
  • Protein: 22g

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I’m always looking for new ideas, what should I do for my next zucchini boat recipe? Share your ideas!

Disclosure: This recipe is in partnership with Tuttorosso. Thank you for supporting the brands I love that make Skinnytaste possible. All thoughts are always my own.