Zucchini Lasagna Boats

Lasagna stuffed zucchini boats in a white baking dish.

This wonderful, low-carb lasagna zucchini boats recipe is a delicious dinner that will be a hit with the whole family!

5 from 1 vote

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Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings: servings

Author: Emily Wilson

Ingredients

3 large zucchini halved
1 yellow onion diced
1 tablespoon olive oil
1 pound lean ground turkey
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1 teaspoon sea salt
½ teaspoon ground black pepper
24 ounces canned crushed tomatoes
1 cup part skim ricotta cheese
½ cup grated Parmesan cheese
¼ cup chopped fresh basil

Instructions

Preheat oven to 400 degrees F.
Scoop the interior out of the zucchini with a spoon or corer to create a boat shape.
Heat the olive oil in a large skillet or pan over medium-high heat, and once hot, sauté the onion for 4 minutes.
Add the ground turkey to the pan and sauté it for 5 to 7 minutes, breaking it up with a wooden spoon or spatula till it’s browned.
Add the Italian seasoning, garlic powder, salt, and pepper and cook for 30 seconds, stirring continuously.
Pour in the crushed tomatoes and stir to combine. Increase heat and allow to simmer for 3 minutes.
Place the zucchini in a large casserole dish (9x13 inch pan or larger) and spread a tablespoon of ricotta into the base of each zucchini. Then, divide the marinara mixture evenly between the boats*. Top each zucchini boat with several dollops of ricotta.
Cover the casserole dish with aluminum foil and bake for 30 minutes.
Remove the foil and turn the broiler on high. Broil the zucchini boats for 2 to 4 minutes until the ricotta is lightly toasted.
Remove the dish from the oven and top with Parmesan cheese and chopped basil. Serve immediately.

Notes

*Depending on the size of your zucchini you may have 1 to 1 ½ cups of leftover sauce. You can add it to the base of the pan and cook it alongside the zucchini, use it on an additional zucchini, or serve it with some pasta.

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