Low Carb Lasagna Stuffed Zucchini Boats

These Low Carb Lasagna Stuffed Zucchini Boats are perfect for the 21 Day Fix, Weight Watchers, or Keto Plans…and a great way to enjoy your bumper crop of zucchini!  Also, they are freezer friendly and perfect for meal prep!

**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  And while this was originally made on a snow day, I LOVE this recipe during summertime zucchini season!**

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.

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. 

• 3 large zucchinis
• 1 lb Italian poultry sausage
• 2 cups of baby spinach, diced
• 1 1/2 cup ricotta or cottage cheese
• 1 egg
• 1/2 cup of mozzarella cheese
• 1/2 cup of parmesan cheese
• 1 1/4 cup of homemade pasta sauce (or no sugar added jarred sauce like Rao’s)
• optional garnish – fresh basil

It’s really simple to make Lasagna Stuffed Zucchini Boats

Now these bad boys go in the oven for another 15-20 minutes.  I also love to broil at the end for a few to get that cheese extra crispy.

So freaking delicious, I can’t even.

Now for some Q & A:

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 am looking for a meatless option – can I make these Zucchini Boats without the sausage?

Yes!  Just saute some veggies – bell peppers, 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.  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.

Love these Low Carb Lasagna Stuffed Zucchini Boats?  Then you need to try my Buffalo Chicken Zucchini Boats – only 2-3 freestyle points per serving!

Looking for more Zucchini Recipes?  I have a HUGE list here: Healthy, Low Carb Zucchini Recipes [21 Day Fix | 2B Mindset | Keto]

Low Carb Lasagna Stuffed Zucchini Boats

★★★★★ 5 from 1 reviews

• Author: Nancylynn
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Low Carb
• Method: Oven
• Cuisine: Italian

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Description

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 zucchini!

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Ingredients

Scale 1x2x3x

• 3 large zucchinis
• 1 lb Italian poultry sausage
• 2 cups of baby spinach, diced
• 1 1/2 cup ricotta or cottage cheese
• 1 egg
• 1/2 cup of mozzarella cheese
• 1/2 cup of parmesan cheese
• 1 1/4 cup of homemade pasta sauce (or no sugar added jarred sauce like Rao’s)
• optional garnish – fresh basil

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Instructions

1. 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.
2. Line the zucchini boats on a baking sheet, then sprinkle with Himalayan salt, then pre-roast your zucchini for 10-15 minutes.
3. 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.
4. 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.
5. 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.
6. Place back in your oven to back for an additional 20 minutes, broiling for the last few minutes if desired.
7. Garnish with fresh basil and enjoy!

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Notes

21 Day Fix Container Count per boat:  1 1/2 GREEN, 1 RED, and 1/2 BLUE

Weight Watchers Freestyle Points:  5 points with fat free ricotta, 7 points with part-skim ricotta

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Nutrition

• Serving Size: 1 boat

Keywords: stuffed zucchini boats, lasagna stuffed zucchini boats, zucchini lasagna boats, low carb zucchini boats