Name: Vegetable Lasagna Stuffed Zucchini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 3 medium zucchini, sliced in half and centers used in 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; 15 ounce Ricotta cheese, low-fat (Keto diets, use full fat); 1 large egg; 1 teaspoon Parmesan Cheese; 1/4 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 1/2 cup marinara sauce; 6 ounces fresh mozzarella

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.

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.
Top the zucchini halves with the cheese mixture and distribute 1 cup of Marinara Sauce.