This Cheesy Lasagna-Stuffed Zucchini is a fun twist on the classic dish! Instead of pasta, we use fresh zucchini boats filled with a yummy mix of cheese, sauce, and ground meat.
You’ll love how easy it is to whip up! I often make extra for lunch the next day—these zucchini boats are great with a sprinkle of basil on top. Give them a try! 🌿
Key Ingredients & Substitutions
Zucchini: The star of the dish! Look for medium-sized zucchinis that are firm. If zucchini isn’t available, you can use bell peppers as a tasty alternative for stuffing.
Ground Beef or Italian Sausage: Both work great, but if you prefer, you can use ground turkey or chicken for a lighter option. For a vegetarian version, try using lentils or a medley of chopped mushrooms.
Marinara Sauce: You can use store-bought marinara, but homemade is always a winner! If you want a bit of spice, add a pinch of red pepper flakes to the sauce.
Cheeses: Ricotta adds creaminess. If you don’t have ricotta, cottage cheese can work in a pinch. For mozzarella, feel free to use part-skim for a healthier choice, or a dairy-free cheese for a vegan alternative.
How Do You Ensure Your Zucchini Boats Are Perfectly Cooked?
Getting the right texture on your zucchini halves is key. Pre-baking them slightly softens them before adding the filling. Follow these steps for best results:
- Preheat your oven to 375°F (190°C) before starting your prep.
- After cutting the zucchinis in half, scoop out the insides carefully, leaving enough flesh for support.
- Lightly oil and season the shells, then bake for about 10 minutes. This step will prevent them from getting too watery during final baking!
- Be sure to fill them generously with sauce and cheese but leave a little room for the cheese to expand without overflowing.
Adjusting cooking time based on your oven will also help achieve the best cheesy, bubbly top! Enjoy making your lasagna-stuffed zucchini!
Cheesy Lasagna-Stuffed Zucchini
Ingredients You’ll Need:
For the Zucchini Boats:
- 4 medium zucchinis, halved lengthwise
For the Filling:
- 1 lb (450g) ground beef or Italian sausage
- 1 cup marinara sauce (store-bought or homemade)
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tsp Italian seasoning
- Salt and pepper, to taste
For the Cheese Mixture:
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
Other Ingredients:
- 1 tbsp olive oil
- Fresh parsley or basil, chopped for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and about 30-35 minutes for cooking, including baking time. So, in total, you’re looking at about 45 minutes to enjoy this tasty dish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will ensure it’s hot and ready for your stuffed zucchinis!
2. Prepare the Zucchinis:
Cut the zucchinis in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4-inch thick shells for the filling. Don’t throw away the scooped-out flesh; chop it finely and set it aside for later!
3. Bake the Zucchini Shells:
Place the zucchini halves in a baking dish and drizzle them lightly with olive oil. Sprinkle a pinch of salt over them. Bake for about 10 minutes to soften. Once done, take them out and set aside.
4. Cook the Filling:
While the zucchini is baking, heat olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and translucent. This should take about 3-4 minutes.
5. Add the Meat:
Add the ground beef or Italian sausage to the skillet. Cook until browned, breaking it up with your spoon while it cooks. If there’s excess fat, be sure to drain it.
6. Mix in the Sauce and Seasoning:
Now, stir in the chopped zucchini flesh, marinara sauce, Italian seasoning, salt, and pepper. Let everything simmer for about 5 minutes to let all those delicious flavors come together. Then, remove the skillet from heat.
7. Prepare the Cheese Mixture:
In a bowl, combine the ricotta cheese with half of the shredded mozzarella and the Parmesan cheese. Mix it until well blended.
8. Fill the Zucchini Shells:
Carefully fill each zucchini half with the meat and sauce mixture, then add spoonfuls of the ricotta cheese mixture on top of them.
9. Add More Cheese:
Top each stuffed zucchini half with the remaining mozzarella cheese.
10. Bake It All Together:
Put the filled zucchini back in the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
11. Serve and Enjoy:
Once baked, garnish with freshly chopped parsley or basil. Serve warm and enjoy your cheesy and delightful lasagna-stuffed zucchini!
Happy cooking!
FAQ for Cheesy Lasagna-Stuffed Zucchini
Can I Use Different Meats for the Filling?
Absolutely! While ground beef and Italian sausage are delicious choices, you can also use ground turkey or chicken for a lighter option. For a vegetarian version, consider using lentils, finely chopped mushrooms, or a plant-based meat substitute.
How Can I Make This Dish Gluten-Free?
This recipe is inherently gluten-free since it uses zucchini instead of pasta. Just ensure that your marinara sauce does not contain any gluten-based ingredients. Check the labels if using store-bought sauces.
Can I Prepare This Ahead of Time?
Yes, you can prep these zucchini boats ahead! Assemble everything up to the baking step, cover with foil, and store in the fridge for up to 24 hours. When you’re ready to cook, just pop them in the oven and follow the baking instructions. You may need to add a few extra minutes if they start out cold.
What Should I Do with Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the oven or microwave. If reheating in the oven, cover with foil to keep them from drying out!
