This fun recipe swaps noodles for zucchini, making tasty lasagna boats! You’ll fill them with cheese, ground meat, and rich sauce for a hearty meal without the carbs.
I love how colorful these boats look on my plate! Getting to eat a lasagna without the guilt is a win, right? Plus, they’re super easy to make—just bake, fill, and enjoy.
Key Ingredients & Substitutions
Zucchini: This is the star of the dish, replacing traditional lasagna noodles. Look for medium to large zucchinis. If you’re in a pinch, eggplant can also work, but it has a denser texture.
Ground Beef or Sausage: I enjoy using Italian sausage for extra flavor, but ground turkey or chicken is a leaner option. You can even use plant-based crumbles for a vegetarian option.
Cheeses: Ricotta gives a creamy texture, but cottage cheese works too! For a dairy-free choice, try a nut-based ricotta or tofu blended with nutritional yeast. Mozzarella is essential for that gooey finish—look for low-moisture mozzarella.
Marinara Sauce: Choose a sugar-free option to keep it keto-friendly. If you prefer homemade sauce, it’s super easy to make. Just blend tomatoes with garlic, basil, and olive oil.
How Do You Hollow Out the Zucchini Without Making It Soggy?
The key to hollowing out zucchini is to do it gently. Here’s how to do it right:
- Cut the zucchini in half lengthwise and scoop out the seeds with a spoon.
- Leave about a ¼-inch thick wall to hold the filling without falling apart.
- Make sure not to scoop out too much flesh, as it can lead to sogginess. Avoid cutting through the bottom of the boats!
- Brush the zucchini boats with olive oil before baking. This helps them retain moisture and adds flavor.
By following these tips, your zucchini boats will hold together and be perfectly cooked!
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Easy Keto Zucchini Lasagna Boats
Ingredients You’ll Need:
For the Zucchini Boats:
- 3 large zucchinis
- 1 lb (450g) ground beef or Italian sausage
- 1 cup marinara sauce (no sugar added)
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp dried Italian seasoning
- Salt and pepper to taste
- Fresh basil or parsley, for garnish
- Olive oil
How Much Time Will You Need?
This recipe will take about 15 minutes to prep, plus approximately 30-40 minutes of cooking time, including baking. In total, you’ll spend about 1 hour from start to finish to create these delicious lasagna boats!
Step-by-Step Instructions:
1. Prepare the Zucchini Boats:
Preheat the oven to 375°F (190°C). Wash the zucchinis and carefully cut them in half lengthwise. Using a spoon, scoop out the seeds and some of the inner flesh gently to create “boats.” Aim to leave about a ¼-inch thick shell to hold the filling. Set aside the scooped-out flesh.
2. Pre-Bake the Zucchini:
Lightly brush the hollowed-out zucchini halves with olive oil and sprinkle them with salt and pepper. Place them on a baking sheet or in a baking dish. Bake for 10-12 minutes until they start to become tender but are still firm enough to hold their shape. Remove them from the oven and set aside.
3. Cook the Meat Filling:
In a skillet over medium heat, add a splash of olive oil. Once hot, sauté the minced garlic until it’s fragrant, about 1 minute. Then, add the ground beef or sausage. Cook it, breaking it apart with a spoon, until browned and fully cooked. Drain any excess fat from the pan.
4. Add Marinara and Zucchini Flesh:
Chop the reserved zucchini flesh and stir it into the meat mixture. Cook for another 2-3 minutes until softened. Next, pour in the marinara sauce along with the Italian seasoning. Let it simmer for about 5 minutes, then season with salt and pepper to your taste.
5. Prepare the Ricotta Mixture:
In a separate bowl, combine the ricotta cheese, egg, and half of the grated Parmesan cheese. Mix until smooth and well combined.
6. Assemble the Lasagna Boats:
Now it’s time to fill the zucchini boats! Spoon a generous layer of the ricotta mixture into each boat. Then, add the meat sauce over the ricotta layer until they’re nicely filled.
7. Top with Cheese:
Sprinkle the shredded mozzarella and the remaining Parmesan cheese over the top of each filled zucchini boat.
8. Bake Until Golden:
Return the zucchini boats to the oven and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and golden brown.
9. Serve and Enjoy:
Once baked, remove from the oven and garnish with fresh basil or parsley. Serve warm and enjoy your delicious, low-carb keto zucchini lasagna boats!
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Easy Keto Zucchini Lasagna Boats
Ingredients You’ll Need:
For the Zucchini Boats:
- 3 large zucchinis
FAQ for Easy Keto Zucchini Lasagna Boats
Can I Use Other Types of Ground Meat?
Absolutely! While ground beef or Italian sausage work great, you can substitute with ground turkey, chicken, or even lentils for a vegetarian option. Just adjust the cooking time as needed based on the meat you choose.
How Can I Store Leftover Zucchini Lasagna Boats?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or bake them in the oven at 350°F (175°C) until warmed through.
What If I Don’t Have Ricotta Cheese?
No worries! You can substitute ricotta with cottage cheese or a blended mixture of tofu and nutritional yeast for a dairy-free version. Just make sure the texture is creamy for the best results.
Can I Make These Zucchini Boats Ahead of Time?
Yes! You can prepare the zucchini boats and fill them with the ricotta and meat mixture ahead of time. Just cover them and refrigerate. When you’re ready to eat, simply bake them straight from the fridge, adding a few extra minutes to the cooking time if needed.
