These Low Carb Lasagna Zucchini Boats are perfect for the 21 Day Fix, Weight Watchers, or Keto Plans…and a great way to enjoy your bumper crop of fresh zucchini! Also, they are freezer friendly and perfect for meal prep! This post contains affiliate links for products I’m obsessed with.
**This post was originally published on March 7, 2015 and has been updated with new pics, a printable recipe card, and a step by step guide! And while this was originally made on a snow day, I LOVE this low-carb meal during summertime zucchini season! It’s a summer tradition!**
Confession #12 – Snow days rule. That’s not really a confession, is it? I think I love them even more now than when I was a kid, if that’s possible. Spending the day snuggling with my two littles, drinking cocoa, sledding, and watching movies. What could be better?
And then there is snow day food. If there is ever a day that calls for comfort food, it’s a snow day. If your house doesn’t smell like something yummy, you’re just not doing it right. With a few simple ingredients, this great recipe comes together in no time and it’s also even yummier the next day, so it’s great for meal prep!
I make this delicious recipe all year long – in the winter when I am craving comfort food and in the summer when I have and abundance of zucchini and tons of summer squash from my garden. Also this is such an easy recipe without a lot of prep time, so you won’t be spending hours in the kitchen when you could be having fun in the snow or sun with your family!
I have wanted to try to make Zucchini Lasagna Boats for awhile now. And what better day than a snow day for the melty cheesy goodness of lasagna? Husband and 1 year old agreed – this was amazing. Picky 4 year old was her picky self.
How to make Easy Stuffed Zucchini Boats:
You need the following healthy ingredients for this Zucchini Boats recipe:
- 3 large zucchini – if you have smaller zucchini or medium-sized zucchini, that is ok, just make more boats to use up all the filling. My garden zucchinis tend to be huge which works great for this.
- 1lb Italian sausage – I use my recipe to make Italian sausage out of ground chicken or ground turkey. Alternatively, you can use ground beef (or any ground meat) instead of Italian turkey sausage or chicken sausage.
- 2 cups of baby spinach, diced – you can use frozen spinach in a pinch, too or swap for green pepper or another veggie
- 1 1/2 cup ricotta or cottage cheese – either one works perfectly.
- 1 egg – this is a binder for the cheese, but you can definitely leave it out if you have an egg allergy
- 1/2 cup of mozzarella cheese and 1/2 cup of parmesan cheese – we are going for an Italian theme here, but you can sub your favorite cheese here, too
- 1 1/4 cup of homemade marinara sauce (or no sugar added jarred sauce like Rao’s). Or, if it’s summer, use my recipe for tomato sauce made from fresh tomatoes.
- optional garnish – fresh basil
It’s really simple to make these Low-carb Stuffed Zucchini Boats:
- First step, preheat your oven to 400 and spray a baking dish with olive oil cooking oil spray or line with parchment paper for easy cleanup.
- Then, make your zucchini boats. Cut your zucchini in half longways, then grab a small spoon or melon baller and scoop out the zucchini pulp to make a boat. And don’t throw out that zucchini flesh, either. While you won’t use it for this recipe, you can freeze it and add it to smoothies for extra veggie power! One of my favorite ways to sneak veggies in for my whole family.
- Line the hollow zucchini boats in your prepared baking dish, then sprinkle with Himalayan salt, then pre-roast your zucchini for 10-15 minutes.
- While the zucchini is in the oven, remove your sausage from it’s casing and saute in medium heat until cooked through. Then add in your spinach and saute until it wilts. Add 1/4 cup of sauce to the sausage mixture and set aside.
- Mix the egg, ricotta cheese and 1/4 cup of mozzarella and 1/4 cup of parmesan cheese in a bowl. Remove your zucchini boats from the oven and begin the layering process.
- Add the Italian sausage mixture to the bottom of the zucchini halves, then after the meat filling, add about 1/4 cup of the ricotta mixture. Follow that with a 2-3 tablespoons of sauce and then sprinkle with the remaining mozzarella and parmesan.
- Now these bad boys go in the preheated oven for another 15-20 minutes. I also love to broil at the end for a few to get that melty cheese extra crispy. If it’s summer and you have fresh herbs, throw those on, too. So freaking delicious, I can’t even.
I don’t like ricotta cheese. Is there a substitute?
I love the way ricotta tastes in this because we always used it in our family’s lasagna, but I have also made these with cottage cheese and that totally works, too!
I need a dairy free zucchini boat. What do you recommend?
What I love about zucchini boat recipes is how different variations all work. If you want a similarly flavored boat without the cheese, just make a simple meat sauce, add your veggies, then stuff the boats. Top with your favorite herbs or Italian seasoning, bake and enjoy!
I am looking for a vegetarian zucchini boat – can I make these Zucchini Boats without the sausage?
Yes! Just saute some veggies – red pepper, extra spinach, even the inside of the zucchini that was removed for the boats – and use that as the first layer in place of the sausage. You could also use beans for a little bit more filling for your boat. SOOO good. You can also use this Veggie Zucchini Boat recipe from Skinnytaste.
Can Zucchini Boats be frozen?
Guys…I would have thought no, but GUESS WHAT??! I tried it and it turns out you CAN freeze zucchini boats! After they cool completely, just wrap them up individually in plastic wrap and then store in a large ziplock or just freeze flat in an airtight container. For bets flavor and texture, I would use them within a few weeks. To thaw, just remove and place in your refrigerator or directly into your oven to heat before serving.
More Delicious Stuffed Zucchini Recipe ideas:
Next time, try a different variation of low carb stuffed zucchini boats, the best way to use up those fresh zucchini!
- Zucchini Taco Boats – my favorite way to stuff Zucchini on Taco Night (tip – freeze your taco meat to make this super easy to put together!)
- BBQ Chicken Stuffed Zucchini Boats – I love meal prepping this one with my Instant Pot BBQ Chicken
- Buffalo Chicken Stuffed Zucchini Boats – my favorite dip stuffed into a zucchini
- Zucchini Pizza Boats | Slender Kitchen – a great cure for those pizza cravings
Also, if you love Zucchini Bread, you must try my Chocolate Chip Zucchini Muffins! Zucchini is seriously the most versatile veggie!
Looking for more delicious Zucchini Recipes?
I have a HUGE list here: Healthy Low Carb Zucchini Recipes
Low Carb Lasagna Stuffed Zucchini Boats
- First, preheat you oven to 400. Then, make your zucchini boats using a spoon: just scoop out the zucchini flesh to make a boat! And don’t throw out the zucchini, either. While you won’t use it for this recipe, you can freeze it and add it to smoothies later.
- Line the zucchini boats on a baking sheet, then sprinkle with Himalayan salt, then pre-roast your zucchini for 10-15 minutes.
- While the zucchini is in the oven, remove your sausage from it's casing and saute until cooked through. Then add in your spinach and saute until it wilts. Add 1/4 cup of sauce to the sausage mixture and set aside.
- Mix the egg, ricotta cheese and 1/4 cup of mozzarella and 1/4 cup of parmesan cheese in a bowl. Remove your zucchini boats from the oven, and blot out any excess liquid with a paper towel, then begin the layering process.
- First add the sausage mixture to the bottom of the zucchini boats, then add about 1/4 cup of the ricotta mixture. Follow that with a 2-3 tablespoons of sauce and then sprinkle with the remaining mozzarella and parmesan.
- Place back in your oven to back for an additional 20 minutes, broiling for the last few minutes if desired.
- Garnish with fresh basil and enjoy!