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To make Lasagna Stuffed Zucchini Boats, gather these simple items: - 4 medium zucchinis - 1 pound ground turkey or ground chicken - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 can (15 oz) ricotta cheese - 1 cup shredded mozzarella cheese, divided - 1 can (14 oz) marinara sauce, plus more for serving - 1 teaspoon Italian seasoning - 1/2 teaspoon red pepper flakes (optional) - Salt and black pepper, to taste - Fresh basil leaves, for garnish For this dish, I use ricotta and mozzarella cheeses. You need one can of ricotta cheese and one cup of shredded mozzarella. The ricotta adds creaminess, while the mozzarella creates a melty top. I season the meat mixture with Italian seasoning and red pepper flakes for heat. Feel free to adjust these to your taste. Salt and black pepper help to enhance the flavors. You can customize your zucchini boats with other ingredients. Try adding chopped spinach or mushrooms for extra nutrition. If you want a lighter option, substitute ground turkey with lentils or chickpeas for a vegetarian dish. You can also use low-fat ricotta or mozzarella if you want to cut calories. This way, you still enjoy a tasty meal without feeling heavy after. {{ingredient_image_2}} First, set your oven to 375°F (190°C) to preheat. This will help cook the zucchini evenly. Next, take your medium zucchinis and cut each one in half lengthwise. Use a spoon to scoop out the seeds. This step creates space for your tasty filling. Place the halved zucchinis in a baking dish with the cut side facing up. This way, they will hold the filling well. Now, let's sauté some aromatics. In a large skillet, pour a small amount of olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté them together for about 3 to 4 minutes. Look for the onion to turn translucent and smell fragrant. This step adds a wonderful base flavor to your dish. Next, add the ground turkey or chicken to the skillet. Season it with salt, pepper, Italian seasoning, and optional red pepper flakes for a bit of heat. Use a spatula to break up the meat as it cooks. Stir occasionally until the meat turns brown and is no longer pink. This should take about 5 to 7 minutes. Make sure it cooks all the way through for the best taste. Now comes the fun part—stuffing those zucchini boats! First, mix the ricotta cheese with half of the shredded mozzarella cheese in a bowl. Add a pinch of salt and pepper to this mixture. Stir until it is well blended. Once your meat is fully cooked, stir in half of the marinara sauce until the meat is coated. Now, take the meat mixture and evenly fill each hollowed zucchini boat. Top each one with a generous spoonful of your cheese mixture. Next, drizzle the remaining marinara sauce over the stuffed zucchini boats. Finally, sprinkle the rest of the mozzarella cheese on top. This will create a cheesy, bubbly topping when baked. Cover the baking dish with aluminum foil and place it in your preheated oven. Bake for 25 minutes. After that, remove the foil and bake for another 10 to 15 minutes. Look for bubbly and golden cheese. Once baked, let the dish cool for a few minutes before serving. Enjoy your delicious lasagna stuffed zucchini boats! To make your cheese filling creamy, use fresh ricotta cheese. It blends well and adds richness. Mix it with half of the shredded mozzarella. This combo creates a smooth texture that holds up well in the zucchini. For extra flavor, add a pinch of salt and pepper. Mixing these ingredients properly ensures a luscious filling that melts nicely. When baking your zucchini boats, cover them with foil for the first 25 minutes. This traps steam and helps cook the zucchini evenly. After that, remove the foil to let the cheese get bubbly and golden. Baking uncovered adds a nice crunch to the top layer. You want the cheese to be gooey but not burnt. You can prep these zucchini boats in advance. Assemble them and store them in the fridge for up to 24 hours before baking. Just cover them tightly with plastic wrap or foil. When ready, bake them straight from the fridge, adding a few extra minutes to the cooking time. This makes meal prep easy and keeps your weeknight dinners stress-free. Pro Tips Choose Firm Zucchini: Select medium-sized zucchinis that are firm to the touch. This ensures they hold their shape during baking and provide a satisfying bite. Enhance Flavor with Fresh Herbs: In addition to basil, consider adding fresh oregano or thyme to the meat filling for an extra layer of flavor. Customize Your Cheese: Feel free to mix in other cheeses such as parmesan or feta for a unique twist on the traditional ricotta and mozzarella combination. Make Ahead: Prepare the stuffed zucchini boats in advance and store them in the refrigerator. Bake them just before serving for a quick weeknight meal. {{image_4}} For a tasty twist, you can swap the ground turkey or chicken. Try using lentils for a vegetarian option. Cooked quinoa also adds great texture and flavor. Crumbled tempeh or mushrooms can give a nice umami taste. If you want a vegan option, use plant-based ground meat. Each of these choices keeps the dish healthy and flavorful. Cheese transforms the taste of your zucchini boats. While ricotta and mozzarella are classic, you can explore other options. Try goat cheese for a tangy flavor or feta for a salty kick. Cream cheese mixed with herbs can add a rich touch. Parmesan cheese sprinkled on top creates a lovely crust. Mixing different cheeses gives you a unique taste every time. Garnishes can take your zucchini boats to new heights. Fresh herbs like parsley or cilantro can brighten the dish. A drizzle of balsamic glaze adds sweetness and depth. If you like spice, add sliced jalapeños or a sprinkle of chili flakes. For a creamy finish, a dollop of sour cream or Greek yogurt works well. These toppings bring extra flavor and a pop of color. To keep your lasagna stuffed zucchini boats fresh, store leftovers properly. First, let the zucchini boats cool to room temperature. Then, place them in an airtight container. They will stay good in the fridge for up to 3 days. If you want to keep them longer, consider freezing. When it's time to enjoy your leftovers, reheating is key. Place the zucchini boats in a baking dish. Cover them with foil to prevent drying out. Heat in a preheated oven at 350°F (175°C) for about 20 minutes. You can also use the microwave. Just heat in short intervals, checking to avoid overcooking. If you want to freeze assembled or baked zucchini boats, follow these steps. First, let them cool completely. Wrap each boat tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can last up to 3 months in the freezer. To reheat, thaw overnight in the fridge and bake as mentioned above. You can use several alternatives to ground turkey. Here are some great options: - Ground chicken: This is a close match in taste and texture. - Ground beef: Use lean ground beef for a richer flavor. - Ground pork: Adds a unique twist with its sweetness. - Lentils: A great vegetarian option, full of protein and fiber. - Black beans: Mash them for a hearty, meatless filling. - Quinoa: This adds texture and protein while being gluten-free. Each option offers a different taste. Feel free to mix and match to suit your needs! Yes, you can prepare zucchini boats ahead of time. Here’s how to do it: - Prep the zucchini: Cut and scoop out the zucchini as instructed. - Store: Keep the hollowed zucchinis in a sealed container in the fridge for up to 24 hours. - Prepare the filling: Cook the meat and mix the cheese filling a day before. Store them separately in the fridge. - Assemble: When ready to cook, stuff the zucchini with the filling and bake. This method saves time on busy days while keeping your meal fresh and delicious! You can tell when zucchini is cooked by its texture. Look for these signs: - It should be tender but still firm. - A fork should easily pierce through the zucchini. - The edges may slightly brown, adding flavor. Overcooking can make zucchini mushy. Aim for a soft yet sturdy bite for the best taste! Zucchini boats are a fun and healthy meal that anyone can enjoy. We covered the key ingredients you need for flavor and nutrition. I shared step-by-step instructions to make cooking easy. You also learned tips for perfecting the filling and the best ways to store your leftovers. Whether you prefer meat or a vegetarian option, these boats can fit your taste. My final thought: get creative with your fillings and enjoy the journey of cooking!

Lasagna Stuffed Zucchini Boats

Delicious zucchini boats filled with a savory mixture of ground turkey, ricotta, and marinara sauce, topped with melted mozzarella.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 medium zucchinis
  • 1 pound ground turkey or ground chicken
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (15 oz) ricotta cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1 can (14 oz) marinara sauce, plus more for serving
  • 1 teaspoon Italian seasoning
  • 0.5 teaspoon red pepper flakes (optional, for heat)
  • to taste Salt and black pepper
  • for garnish Fresh basil leaves

Instructions
 

  • Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking.
  • Prepare the Zucchini: Cut each zucchini in half lengthwise. Using a spoon, carefully scoop out the seeds to make room for the filling, creating your zucchini boats. Arrange these zucchini halves in a baking dish, cut side facing up.
  • Sauté the Aromatics: In a large skillet, warm a drizzle of olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing them together until the onion turns translucent and fragrant, about 3-4 minutes.
  • Cook the Meat: Add the ground turkey (or chicken) to the skillet. Season with salt, pepper, Italian seasoning, and optional red pepper flakes. Use a spatula to break the meat apart as it cooks. Stir occasionally until the meat is browned and no longer pink, about 5-7 minutes.
  • Mix Cheese Filling: In a separate bowl, combine the ricotta cheese with half of the shredded mozzarella cheese. Season this mixture lightly with a pinch of salt and pepper. Stir until well blended.
  • Combine Meat and Sauce: Once the meat is fully cooked, stir in half of the marinara sauce into the skillet, mixing everything together until the meat is coated.
  • Stuff the Zucchini Boats: Evenly distribute the meat mixture into each hollowed zucchini boat. Then, top each boat with a generous spoonful of the ricotta and mozzarella mixture.
  • Add Sauce and Cheese: Drizzle the remaining marinara sauce over the stuffed zucchini boats. Finally, sprinkle the remaining mozzarella cheese on top, ensuring each boat is generously covered.
  • Bake the Dish: Cover the entire baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes. After that, remove the foil and bake for an additional 10-15 minutes, allowing the cheese to become bubbly and golden.
  • Serve and Garnish: Once baked, remove the dish from the oven and let it cool for a few minutes. Serve warm, garnishing each zucchini boat with fresh basil leaves for a touch of color and flavor.

Notes

Serve with extra marinara sauce and fresh basil for garnish.
Keyword healthy, lasagna, stuffed, zucchini