Veggie Lasagna Zucchini Boats Recipe

Veggie Lasagna Zucchini Boats Recipe

How To Make Veggie Lasagna Zucchini Boats

This veggie lasagna is a low-carb dish of hollowed out zucchini boats, filled with healthy bites of spinach, bell pepper, and cheese.

Preparation: 10 minutes
Cooking: 50 minutes
Total: 1 hour



For Filling:

  • 1tspolive oil
  • 2cupsbaby spinach,chopped
  • 3garlic cloves,chopped
  • cuponion,chopped
  • cupred bell pepper,chopped
  • kosher salt
  • ¾cuppart skim ricotta
  • ½cupparmesan cheese,grated
  • 1large egg
  • 4large basil leaves,chopped, plus more for garnish

For Marinara:

  • 1tspolive oil
  • 1garlic clove,smashed with side of knife
  • cupstomatoes,crushed
  • salt and black pepper
  • 1tbspbasil,chopped

For Zucchini Boats:

  • 40ozzucchini,(4 medium)
  • 1cuppart skim mozzarella,shredded


  1. Preheat the oven to 400 degrees F.

  2. In a medium pot, heat the olive oil over medium heat. Add garlic and sauté for about 1 minute.

  3. Add the crushed tomatoes, salt and black pepper to taste. Stir and reduce heat to low, cover and simmer for 5 minutes, then add fresh basil.

  4. Heat a large nonstick sauté pan over medium heat, add the oil, onion, garlic and red pepper and season with ⅛ tsp salt. Cook for 3 to 4 minutes, until soft. Add the baby spinach and sauté for about 1 minute until wilted.

  5. In a medium bowl add the ricotta, parmesan cheese and egg, then mix well. Add the cooked vegetables and basil, then mix.

  6. Cut the zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving ¼-inch thick.

  7. Place ¼ cup of sauce in the bottom of a 9×12-inch baking dish, and place the zucchini halves cut side up. Stuff the zucchini with ricotta mixture, with a scant ¼ cup, then top each with 2 tablespoons of marinara and 2 tablespoons of mozzarella.

  8. Cover with foil and bake for 40 to 45 minutes until cheese is melted and zucchini is cooked through.

  9. Serve warm, and enjoy!


  • Calories: 335.78kcal
  • Fat: 19.34g
  • Saturated Fat: 10.01g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 6.48g
  • Polyunsaturated Fat: 1.27g
  • Carbohydrates: 18.81g
  • Fiber: 4.55g
  • Sugar: 10.34g
  • Protein: 24.44g
  • Cholesterol: 95.68mg
  • Sodium: 1124.82mg
  • Calcium: 569.31mg
  • Potassium: 1094.87mg
  • Iron: 2.37mg
  • Vitamin A: 256.90µg
  • Vitamin C: 77.82mg
Excited to try out this Veggie Lasagna Zucchini Boats recipe? Share your experience and discuss any variations or tips with fellow cooking enthusiasts in the Recipe Sharing forum!

Was this page helpful?

Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!