Veggie Lasagna Zucchini Boats

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These low-carb Veggie Lasagna Zucchini Boats are basically hollowed out zucchinis stuffed with a veggie lasagna filling and baked in the oven with marinara sauce and melted cheese – SO GOOD!

These low-carb Veggie Lasagna Zucchini Boats are basically hollowed out zucchinis stuffed with a veggie lasagna filling and baked in the oven with marinara sauce and melted cheese – SO GOOD!
Veggie Lasagna Zucchini Boats

If you’ve been following me for a while, you probably know how much I love zucchini boats; I have a turkey taco stuffed zucchini version, an Italian turkey sausage stuffed zucchini, a chicken enchilada stuffed zucchini, and a turkey santa-fe stuffed zucchini. This lasagna boat makes a great vegetarian option.

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These are loaded with a ricotta cheese, spinach and bell pepper filling then topped with my quick homemade marinara. They are super filling, although the suggested serving is two, I couldn’t even finish them. 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.

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!

How To Make Veggie Lasagna Zucchini Boats

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

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These low-carb Veggie Lasagna Zucchini Boats are basically hollowed out zucchinis stuffed with a veggie lasagna filling and baked in the oven with marinara sauce and melted cheese – SO GOOD!

More Zucchini Recipes

These low-carb Veggie Lasagna Zucchini Boats are basically hollowed out zucchinis stuffed with a veggie lasagna filling and baked in the oven with marinara sauce and melted cheese – SO GOOD!
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4.64 from 11 votes
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Veggie Lasagna Zucchini Boats

300 Cals 22 Protein 22.5 Carbs 14.5 Fats
Total Time: 1 hr
Yield: 4 Servings
COURSE: Dinner
CUISINE: Italian
These low-carb Veggie Lasagna Zucchini Boats are basically hollowed out zucchinis stuffed with a veggie lasagna filling and baked in the oven with marinara sauce and melted cheese – SO GOOD!

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

Instructions

  • Preheat oven to 400°F.
  • 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.
  • 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.
  • In a medium bowl add the ricotta, parmesan cheese and egg, mix well. Add the cooked vegetables and basil and mix.
  • Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4″ thick.
  • Place 1/4 cup of sauce in the bottom of a 9 x 12″ baking dish, and place zucchini halves cut side up.
  • 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.

Video

Nutrition

Serving: 2boats, Calories: 300kcal, Carbohydrates: 22.5g, Protein: 22g, Fat: 14.5g, Cholesterol: 85mg, Sodium: 625mg, Fiber: 5.5g, Sugar: 7g
WW Points Plus: 8
Keywords: lasagna zucchini, low carb, skinnytaste, vegetarian, zucchini boats

 

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

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87 comments

  1. I have diabetes and do not eat pasta. This is a great alternative and healthy too! Love it!

  2. This was fabulous!!  Made it tonight with a few changes and was surprised by how great it tasted!!  I chose to try and take the WW points dow a few.  I used FF cottage cheese in place of Ricotta; put that into the food processor and pulsed until it reached texture of the ricotta.  I didn’t have the spinach, so I chopped the pulp from the zucchini and sautéed with onions.  Used dried basil and chives, ‘cause that was what I had!  And subbed Trader Joe’s lite mozzarella for regular.  Didn’t miss the points and it was packed with flavor!  Thanks, Gina – you’ve knocked it out of the park again!!

  3. What do you do with the zucchini that is scooped out? I wouldn’t want to waste it, but don’t cook with zucchini much. Ideas??

  4. Can you prepare and refrigerate overnight, then bake the next day?

  5. These words were straight out of my husband’s mouth tonight…”If eating healthy taste this damn good I think I will be fine!” He is against meatless entrees but he took a bite and ended up eating 3!! He does want me to try either lean burger or pork with the sauce next time!! These zucchini boats were AMAZING!! Full of flavor and tasted just like lasagna!!

  6. I’m not able to eat eggs and poultry that is why I don’t make lasagna.

  7. I am trying lots of new veggie recipes and this one tops the list! I made it tonighr and it reaaly satisfied my craving for lasagna. I wanted some meat, so I added 1 link of chicken sausage diced. It was perfect! This is a winner!

  8. My husband bought unsalted tomatoes for the sauce, how much salt would you add?

  9. Made this for dinner tonight and OMGOSH it was fabulous!  I substituted the arugula for  the spinach and did not make the marinara sauce because I can my own tomatoes into sauce each year, so used that instead.  So delicious, Gina, you’ve created another winner!  Loved it. 

  10. The zucchini in my grocery store are quite small right now. I still bought 40 oz but they are much smaller than yours and it’s a lot more than 4. Should I reduce the baking time since they are so much smaller?

  11. I followed the recipe as closely as possible, even double checked everything, and I had barely enough filling and sauce to stuff 6 of my 8 zucchini boats… I measured the 1/4 cup and 1/8 cup for accuracy so the size of the zucchini shouldn’t have been a factor… Not sure what I did wrong. The 6 are in the over now, so hopefully they taste good!

  12. Very good! Hubby wanted some italian sausage in it, but I loved it as is!

  13. I made this tonight and it was super good! Instead of ricotta I used tofu with the water squeezed out. I used an 8oz ball of shredded FRESH mozzarella instead of mozzarella. I used a 15 oz can of diced tomatoes instead of crushed tomatoes because I like chunks of tomato. And I used the chopped innards of the zucchini and cooked it with the onions. I cooked it covered until the last 5 minutes. YUMMY!!!

  14. Hello! I’m thinking about making these this week, but I know we won’t finish them in one night. I was wondering if you have tried freezing them after cooking? I’m not sure if the zucchini would just end up a big mess when defrosting. I’d love to know if you have attempted to!

  15. Very tasty. The recipe itself is a little misleading. Pay attention to the blog post that says that 8 zucchini boats will not fit all in one pan. I could only fit 6 and couldn’t figure out why, and then I saw that the picture only had 6 as well.

  16. Could these be “baked” on the grill? I would rather not use the oven on hot summer days. Thanks!

  17. One with chicken and riced cauliflower. and any sauce.

  18. Thank you for all your wonderful recipes! I couldn’t get my daughter to eat hardly any veggies until I started using your recipes, especially the zucchini boats! She just loves them! She also loves pizza so I think a pizza zucchini boat would be awesome too. Maybe with Turkey Pepperoni and mushrooms and maybe even black olives or bell peppers. Do you have any recipes like that? Thanks!

  19. Delicious!