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    Home » Recipes » Vegetarian

    Vegetable Lasagna Stuffed Zucchini Boats

    Published: Aug 8, 2018 · Modified: Jul 20, 2024 by Eileen Murphy Kelly

    Jump to Recipe

    Stuffed zucchini boats have everything you crave in veggie lasagna in a healthy meal in about 30 minutes, that's what's happening today! So delicious and easy to prepare! These zucchini boats give you all the flavors of lasagna yet keep it a tasty low-carb meal. These healthy stuffed zucchini boats are made with fresh veggies, ricotta cheese, marinara sauce, and top with fresh mozzarella all in a zucchini boat!

    Vegetable lasagna stuffed zucchini boats on a white plate that has been roasted and topped with fresh mozzarella that has melted in the veggies and zucchini boat.

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    I did pack those zucchinis with a ton of veggies, I couldn't resist!

    Summer garden veggies make amazing meals! Fresh veggies are so versatile and there is not much better than veggies straight out of the garden or farmers market! One of my most popular recipes to date is Zucchini Tomato Eggplant Bake plus Video Thus we have these stuffed zucchini boats filled with garden fresh veggies and the cheesy goodness that makes lasagna.

    What I really love about this recipe, besides it tastes fantastic, is the versatility of ingredients! Feel free to use this as a base and adjust the veggies according to your families favorites. I also love using this as a fridge cleaner. Take all those veggies that need to be used and make them into these veggie boats.

    My family has an array of eating preferences. Gluten-free, vegan, carnivore, they are driving me crazy!  Me and the hubs, easy easy, healthy and delicious! This zucchini boat recipe makes everyone happy! I can sub vegan cheeses for my vegans! My boys actually love this as is but they snack on it a lot and add in cooked ground chicken and turkey.  Such a versatile recipe.

    Tips to make Zucchini Stuffed Boats:

    • Use fresh zucchini and be sure to wash zucchini well.
    • Feel free to swap out veggies to what your family loves.
    • To keep this meal vegan, I have used tofu ricotta and vegan mozzarella with excellent results.
    • These healthy zucchini boats can keep in the fridge, well covered for about 3 days.

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    An overhead view of vegetable lasagna stuffed zucchini boats that have been baked and topped with fresh mozzarella cheese

    How to Make Veggie Lasagna Zucchini Boats

    • Preheat the oven to 400 degrees.
    • Slice the zucchini down the center in 2 equal halves.
    Zucchini has been sliced on a cutting board in half to make vegetable lasagna stuffed zucchini
    • Use a spoon to remove the centers of the zucchini. The flesh will be added to the other vegetables that will be sautéed and added back on the zucchini boats.
    A side view tutorial how to remove the inside of a zucchini to make stuffed zucchini
    • Add to a saute pan, olive oil and the veggies. Saute about 5 minutes to sweat the veggies. Remove from heat and set aside.
    mushrooms, peppers, zucchini sauteing in a pan and they will be the filling of vegetable zucchini lasagna.
    • In a medium bowl, combine ricotta cheese, Parmesan cheese, egg. dried parsley, salt, and pepper, to taste. Set aside.
    Ricotta cheese, egg, Parmesan cheese and herbs. mixed in a bowl waiting to be the cheesy inside of a zucchini veggie lasagna boat.
    • Use a 9 by 11 rectangular dish. Add about 1 cup of the marinara sauce and place the culled zucchini halves skin side down in the pan.
    • zucchini has been culled and in marinara sauce in a large casserole dish waiting for the additions of veggies, cheese, marinara, and fresh mozzarella
    • Top the zucchini halves with the cheese mixture and distribute 1 cup of  Marinara Sauce.
    Zucchini is prepped for toppings. The zucchini halves each have ricotta cheese mixture, then marinara. the veggie toppings are on their way.
    • Distribute the veggies between the zucchini. Top with fresh mozzarella.
    Over head photo of vegetable stuffed zucchini topped with fresh mozzarella waiting to be baked to cheesy goodness
    • Bake about 25 minutes. Cheese should bubble when zucchini is cooked through. Serve and enjoy!
    Vegetable stuffed lasagna boats baked in a white casserole dish with melted fresh mozzarella on top of the zucchini boats

    LOVE SEEING AND SHARING YOUR CREATIONS! WHEN YOU MAKE THIS RECIPE, I’D LOVE TO SEE IT.

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    📖 Recipe

    baked vegetable lasagna stuffed zucchini on a white plate with meted fresh mozzarella cheese on top and a sprinkling of parsley all around the plate.

    Vegetable Lasagna Stuffed Zucchini

    Healthy, delicious filled with veggies makes an amazing Vegetable Lasagna Stuffed Zucchini. Using garden veggies and some cheese to make the most amazing low-carb, low-fat healthy zucchini boats.
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    Course: Main Dish
    Cuisine: American
    Keyword: summer veggies
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 6 servings
    Calories: 240kcal
    Author: Eileen Murphy Kelly

    As an Amazon Associate, I earn from qualifying purchases

    Equipment Needed:

    Ingredients

    • 3 medium zucchini, sliced in half and centers used in filling

    Vegetable Filling

    • 1 Tablespoon Olive Oil
    • 1 shallot, peeled and diced
    • 2 cloves garlic, minced
    • 2 cups button mushrooms, cleaned and diced *save the stems for veggie stock
    • 2 cups fresh spinach, washed and chopped
    • 1 medium red pepper, seeds removed and dice pepper
    • 1 large tomato, diced
    • season with salt and pepper, to taste

    Cheese Filling

    • 15 ounce Ricotta cheese, low-fat Keto diets, use full fat
    • 1 large egg
    • 1 teaspoon Parmesan Cheese
    • ¼ teaspoon salt
    • ½ teaspoon black pepper

    Sauce

    • 1 ½ cup marinara sauce
    • 6 ounces fresh mozzarella
    US Customary - Metric

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    Instructions

    • Preheat oven to 4oo degrees. 
    • In a large saute, over medium heat add olive oil. Add in garlic, onion, saute for about 2 minutes. Then add in the mushrooms, spinach, red pepper, tomato, season salt, pepper. Stir and set aside.

    To Make The Cheese Filling

    • In a large bowl, combine Ricotta Cheese, egg, parmesan cheese, salt, and pepper. Test seasoning. Set aside.

    To complete the casserole

    • In a rectangle Pyrex pan that will hold the zucchini, add 1 cup marinara sauce to the bottom of the pan. Place the zucchinis in the pan, skin side down. Distribute the cheese between the zucchinis. Then distribute the cheese to the zucchini. 
    • Top with fresh mozzarella slices and bake about 25 minutes. Enjoy

    NOTES

    • any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

    Nutrition

    Serving: 1zucchini half | Calories: 240kcal | Carbohydrates: 18g | Protein: 18g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 64mg | Sodium: 734mg | Potassium: 839mg | Fiber: 4g | Sugar: 9g | Vitamin A: 7455IU | Vitamin C: 52mg | Calcium: 356mg | Iron: 2.5mg
    Tried this recipe?Mention @Everyday_Eileen or tag #everydayeileen!

    Pin and save this recipe to make any time here:

    A collage of vegetable lasagna stuffed zucchini topped with fresh mozzarella that has melted after baking.

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    Thank you for sharing!

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