The Best Zucchini Boats (Lasagna Style) Recipe

When I’m craving pasta or lasagna but don’t want all the carbohydrate guilt that comes along with eating it, I take the zucchini route. Whether it’s zoodles (zucchini noodles) instead of pasta or zucchini boats instead of lasagna, it’s still finger-licking good and delightfully light. This best zucchini boats (lasagna style) recipe is all you need when you also got that craving.

I made sure this best zucchini boats recipe is the perfect alternative you can have when you want pasta. We all know how carb-packed they are, and who wants that when they want a healthier lifestyle? No one. So this option is a delicious and healthy recipe you can whip up at home.

The Best Zucchini Boats (Lasagna Style) Recipe

Gretel Shaw

This is the best zucchini boats (Lasagna Style) recipe that you need when you crave pasta. It's healthier so you can have more servings!

5 from 1 vote

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Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Main Course

Cuisine Italian

Servings 6

Calories 481 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 4 medium zucchinis
• 1 ½ pound ground beef (minced beef)
• 1 ½ medium onion - diced
• 1 cup broccoli - chopped
• 1 cup red pepper (red capsicum) - sweet, diced
• 2 cups spinach
• 1 cup tomato - diced
• 2 cups Marinara sauce (tomatoes, garlic, herbs, and onions – pasta sauce in southern hemisphere for Italian seafood dish)
• ½ tablespoon basil
• ½ tablespoon oregano
• ½ tablespoon onion powder
• ½ tablespoon garlic powder
• 1 teaspoon chili flakes (chilli flakes in British English)
• 1 teaspoon ground black pepper
• ½ teaspoon salt
• 2 tablespoons olive oil
• 1 cup mozzarella cheese
• ½ cup parmesan cheese
• ½ cup breadcrumbs - Italian

Instructions

 

• Coat a pyrex with cooking spray.
• Cut off both ends of each zucchini and cut each zucchini in half, lengthwise.
• Using a grapefruit spoon, scoop out the insides of each zucchini and set it on pyrex.
• Preheat the oven to 350 degrees Fahrenheit.
• Heat up 1 tablespoon of olive oil in a small pot and add ½ of an onion (diced).
• Cook until onion is translucent and then add beef.
• Use a wooden spoon to combine onions and beef.
• Garnish beef with salt and pepper to taste.
• In another small pot or a skillet, heat 1 tablespoon of olive oil and add onions.
• Cook until translucent, and then add peppers and broccoli.
• Cook for 2 minutes, and then add tomatoes and spinach.
• Cook for another minute before adding pasta sauce, basil, oregano, onion powder, garlic powder, chilli pepper flakes, black pepper, and salt.
• Allow the tomato sauce to simmer, then remove from heat and combine with ground beef.
• In a small bowl, combine mozzarella and parmesan.
• Add a thin layer of cheese to the insides of each zucchini.
• Layer with tomato and beef sauce.
• Cover the pyrex with foil and bake for 25 minutes.
• Remove the tray from the oven and top the zucchini with the remaining cheese combination.
• Garnish with breadcrumbs (if desired).
• Place the tray back in the oven, without the foil, for another 5 to 10 minutes.

Nutrition

Calories: 481kcalCarbohydrates: 32gProtein: 37gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 94mgSodium: 1418mgPotassium: 1690mgFiber: 7gSugar: 15gVitamin A: 2879IUVitamin C: 93mgCalcium: 312mgIron: 7mg

How did this recipe turn out for you?We’re eager to hear your thoughts!