Lasagna-Stuffed Zucchini Boats
All the cozy, cheesy goodness of lasagna — tucked into tender zucchini boats. These stuffed beauties are packed with savory chicken, spinach-ricotta filling, and marinara, then blanketed in melty mozzarella. Perfect for a lighter, flavor-filled twist on a classic.
- Prep Time: 25 mins
- Cook Time: 30 mins
- Total Time: 55 mins
Ingredients
8 medium zucchinis, halved lengthwise
2 tbsp extra-virgin olive oil
2 lbs ground chicken
2 red bell peppers, diced
8 garlic cloves, minced
2 (24-oz) jars marinara sauce
16 oz ricotta cheese
3 cups fresh spinach, finely chopped
2 tsp garlic powder
2 large eggs, beaten
4 tbsp minced flat-leaf parsley
1 tsp kosher salt
½ tsp freshly cracked black pepper
4 cups shredded mozzarella
8 tbsp freshly grated Parmesan
Red pepper flakes, for serving (optional)
Instructions
Preheat oven to 400°F (200°C). Use a spoon to scoop out the center of each zucchini half, leaving ¼-inch thick shells.
Cook the filling: In a large skillet, heat olive oil over medium. Add ground chicken and cook until browned. Add bell peppers and garlic; sauté 3–4 minutes. Stir in marinara sauce and simmer for 5 minutes.
Mix ricotta filling: In a bowl, combine ricotta, spinach, garlic powder, eggs, parsley, salt, and pepper.
Assemble boats: Spread a spoonful of marinara-chicken mixture into each zucchini. Add a layer of ricotta mixture, then top with more chicken sauce.
Top with cheese: Sprinkle mozzarella and Parmesan over each zucchini boat.
Bake for 25–30 minutes until bubbly and golden.
Finish with red pepper flakes if desired, and serve warm.
Nutrition
- Calories: 420
- Sugar: 7g
- Fat: 27g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 34g
Find it online: http://minikitchenmagic.com/lasagna-stuffed-zucchini-boats/