This vegetarian stuffed zucchini recipe is so fun to make is a low carb and healthy alternative to the traditional lasagna recipe most are used to making for their families. This zucchini lasagna boats dish packs all the flavors of lasagna, but with a healthy low carb spin since we are replacing pasta with zucchini.
Vegetarian stuffed zucchini does particularly well for me because it’s a vegetable that everyone loves in my house. I find that you can mix zucchinis into any type of cuisine and they will always work! That’s why I usually keep some on hand all year long.
Vegetarian Stuffed Lasagna Boats
I started to think about Zucchini Lasagna options for dinner and landed on a vegetarian lasagna that almost looked too pretty to eat. Well, almost!
My family gobbled this dish right up which made me happier than you can imagine. As a mom of a vegetarian daughter, it’s hard to keep her happy on most nights. This is a win for everyone.
Check out this zucchini lasagna boats recipe that is made up of 3 kinds of cheese, spinach, and a whole lot of love.
Why Vegetarian Lasagna?
Vegetarian stuffed zucchini is really simple to make – just be sure to head to the store to pick up the necessary ingredients ahead of time.
Most of these products are perishable which means odds are you won’t have what you need in a pantry. Stuffed lasagna turns out really gooey and delicious – so be prepared with lots of napkins too. LOL!!
This Stuffed Zucchini Lasagna recipe gets the kids super excited right from the start – they even want to help construct them!! Fantastic! I always welcome an extra set of hands in the kitchen.
Looking for ways to add more vegetables into your nightly meals? Zucchini lasagna boats will do just that.
Yields: 8 zucchini boats
Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes
Zucchini lasagna boats ingredients:
- 4 large zucchini
- 5 handfuls of spinach
- 15 oz ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 ½ teaspoons minced garlic
- ½ teaspoon salt
- 1/8 teaspoon pepper
- 2 cups marinara sauce
How To Make Vegetarian Stuffed Zucchini
Preheat the oven to 400 degrees F. Slice each zucchini in half, lengthwise. Using a metal spoon or melon baller, hollow out the center of each zucchini. Place zucchini in a baking dish and set aside.
Warm the tablespoon of olive oil in a large skillet over medium heat. Add the garlic and allow it to heat through for 2-3 minutes. Add the spinach and gently stir for 3-4 minutes until the spinach has wilted. Remove from heat.
Place the ricotta cheese, 1 cup of the shredded mozzarella, the parmesan, salt and pepper in a large bowl and stir to combine. Add the cooked spinach and incorporate into the zucchini boats parmesan cheese mixture.
Spoon the filling into the zucchini lasagna boats in your baking dish. Evenly spoon on the marina sauce and top with the remaining ½ cup of shredded mozzarella cheese.
Cover the baking dish with foil and bake your zucchini boats for 30 minutes. Uncover the lasagna stuffed zucchini and bake for an additional 5 minutes.
Don’t forget to have a little more parmesan cheese on hand in case you need some for topping for your lasagna stuffed zucchini!
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Are you a fan of vegetarian zucchini lasagna? Even my husband loves zucchini boats and he is a meat-eater through and TRUE.
- * 4 large zucchini
- * 5 handfuls of spinach
- * 15 oz ricotta cheese
- * 1 ½ cups shredded mozzarella cheese
- * ½ cup grated Parmesan cheese
- * 1 tablespoon olive oil
- * 1 ½ teaspoons minced garlic
- * ½ teaspoon salt
- * 1/8 teaspoon pepper
- * 2 cups marinara sauce
- Preheat the oven to 400 degrees F. Slice each zucchini in half, lengthwise.
- Using a metal spoon or melon baller, hollow out the center of each zucchini. Place zucchini in a baking dish and set aside.
- Warm the tablespoon of olive oil in a large skillet over medium heat. Add the garlic and allow it to heat through for 2-3 minutes.
- Add the spinach and gently stir for 3-4 minutes until spinach has wilted. Remove from heat.
- Place the ricotta cheese, 1 cup of the shredded mozzarella, the parmesan, salt and pepper in a large bowl and stir to combine.
- Add the cooked spinach and incorporate into the cheese mixture.
- Spoon the filling into the zucchini boats. Evenly spoon on the marina sauce and top with the remaining ½ cup of shredded mozzarella cheese.
- Cover the baking dish with foil and bake for 30 minutes. Uncover and bake for an additional 5 minutes.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 431Total Fat: 24gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 67mgSodium: 1446mgCarbohydrates: 26gFiber: 5gSugar: 10gProtein: 29g