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Simple Cheesy Lasagna Zucchini Boats

Prep Time: 1 hour 30 minutes
Cook Time: 1 hour
Resting Time: 15 minutes
Total Time: 2 hours 45 minutes
Servings: 4
Calories: 1722kcal


  • 2 Large Zucchini Sliced Lengthways (Salted, Rinsed & Toasted)
  • 1 Large Onion Thinly Sliced
  • 3 Cloves Garlic Pressed & Minced
  • 1 Teaspoon Red Pepper Flakes
  • 1 Tablespoon Dried Oregano
  • 1 Tablespoon Dried Fennel
  • 1 Tablespoon Paprika
  • 3 Tablespoons Olive Oil
  • 2 Ounces Lean Ground Beef
  • 2 Ounces Lean Ground Pork
  • 2 Teaspoons Salt
  • 1 Cup Bottled Marinara Sauce
  • ½ Cup Ricotta Cheese
  • ¼ Cup Grated Parmesan
  • 1 ½ Cups Grated Mozzarella
  • 1 Tablespoon Ground Black Pepper
  • 1 Tablespoon Fresh Basil Minced
  • 1 Tablespoon Fresh Parsley Minced
  • 1 Large Egg Beaten


  • All ingredients ready? Let's begin!
  • Prepare the zucchini by slicing lengthways and scooping the insides out.
  • Only scoop the soft seeds, leaving a quarter-inch border.
  • Salt, rinse dry, toast (optional), and set aside.
  • Heat a large skillet over medium heat and saute the onions until the first signs of translucency.
  • Add the garlic, red pepper flakes, dried oregano, dried fennel, and paprika. Saute until aromatic, and the onions begin browning.
  • Turn the heat to high and add the ground pork and ground beef to your skillet containing two tablespoons of olive oil.
  • Season with two teaspoons of salt.
  • Saute while breaking up the meat and constantly stirring for 8 to 10 minutes or until lightly browned. Drain off excess fat as it forms.
  • Stir in the marinara sauce and a tablespoon of olive oil. Cover and remove from the heat.
  • Preheat your oven to 400°F and grease a 9 x 13" casserole dish
  • Combine the ricotta cheese, grated parmesan, one cup of grated mozzarella, ground black pepper, fresh basil, fresh parsley, and a beaten egg in a separate bowl.
  • Either brush or rub the zucchini boats with olive oil and place side-by-side on your casserole dish.
  • Scoop roughly three tablespoons of the cheese, egg, and herb mixture into each boat and spread to create a flat, even layer.
  • Fill each zucchini boat with an equal quantity of marinara sauce.
  • Cover your casserole dish with foil and bake for 30 minutes.
  • Remove from the oven, remove the foil, and coat with the remaining mozzarella before baking uncovered for a further 5 to 10 minutes or until the cheese melts.
  • Once done, garnish with fresh basil and let your lasagna zucchini boats rest for 15 minutes before serving.



Calories: 1722kcal | Carbohydrates: 58g | Protein: 100g | Fat: 125g | Saturated Fat: 50g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 57g | Trans Fat: 1g | Cholesterol: 479mg | Sodium: 7698mg | Potassium: 3039mg | Fiber: 15g | Sugar: 28g | Vitamin A: 5485IU | Vitamin C: 118mg | Calcium: 1691mg | Iron: 12mg