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All the great flavors of lasagna, stuffed into a zucchini boat, baked with melted mozzarella cheese on top!

I add ricotta and parmesan cheeses, my Homemade Meat Sauce and top with melted mozzarella cheese !  

These zucchini boats are such a fun spin on lasagna and are super easy to make!

If you find yourself missing Italian food on the Keto diet, these are such a great alternative!

They only take about 30 minutes to make and you have a hearty and very satisfying dinner on the table!

How to Make Lasagna Stuffed Zucchini Boats

Ingredients

2 small/medium zucchini

1 cup of my Homemade Meat Sauce

2/3 cup whole milk ricotta cheese

1/3 cup parmesan cheese, grated

2/3 cup mozzarella cheese, shredded

1 tablespoon fresh basil, divided

1/2 teaspoon salt

1/4 teaspoon pepper

Preparation

Preheat oven to 375F.

Cut each zucchini in half length-wise.

Scoop out the centers with a spoon.  This will not be used in this recipe, but you can use to make my Chocolate Zucchini Muffins!

In a bowl, combine the ricotta cheese, parmesan, salt, pepper and most of the basil (reserving a little for garnish).

Drizzle the bottom of a glass or ceramic baking dish with olive oil.

Add some of the cheese mixture into eat zucchini half.

Then top with the meat sauce.

Bake for 20-30 minutes or until the zucchini reach your desired tenderness.  Mine took exactly 25 minutes, I prefer mine slightly firm.

Remove from the oven and increase the temperature to 450F.  Sprinkle the shredded mozzarella cheese over the tops of each zucchini boat and bake for an additional 5-7 minutes, or until the cheese is melted and golden.

Allow to cool slightly before serving.

More Italian inspired Keto and Low Carb recipes…

Baked Italian Meatballs

Chicken Parmesan 

Instant Pot Chicken Marsala

Shrimp alla Vodka

Italian Breadsticks

Creamy Tuscan Chicken Skillet

Print

5 from 1 vote

Lasagna Stuffed Zucchini Boats - Keto and Low Carb

All the great flavors of lasagna, stuffed into a zucchini boat! 

Author Keto Cooking Christian

Course Main Course

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 4

Calories 277kcal

INGREDIENTS

• 2 small/medium zucchini
• 1 cup Homemade Meat Sauce
• 2/3 cup whole milk ricotta cheese
• 1/3 cup parmesan cheese, grated
• 2/3 cup mozzarella cheese, shredded
• 1 tablespoon fresh basil, divided
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

US Customary - Metric

PREPARATION

• Preheat oven to 375F. Cut each zucchini in half length-wise and scoop out the centers with a spoon.  This will not be used in this recipe, but you can use to make my Chocolate Zucchini Muffins (link in the recipe description)!
• In a bowl, combine the ricotta cheese, parmesan, salt, pepper and basil. Drizzle the bottom of a glass or ceramic baking dish with olive oil. Add some of the cheese mixture into eat zucchini half and top with the meat sauce.
• Bake for 20-30 minutes or until the zucchini reach your desired tenderness.  Mine took exactly 25 minutes, I prefer mine slightly firm.
• Remove from the oven and increase the temperature to 450F.  Sprinkle the shredded mozzarella cheese over the tops of each zucchini boat and bake for an additional 5-7 minutes, or until the cheese is melted and golden.  Allow to cool slightly before serving.

Nutrition Facts

Lasagna Stuffed Zucchini Boats - Keto and Low Carb

Amount Per Serving

Calories 277 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 9g56%

Carbohydrates 7g2%

Fiber 7g29%

Sugar 7g8%

Protein 20g40%

* Percent Daily Values are based on a 2000 calorie diet.

*All nutritional data is provided as a courtesy and is accurate to the best of my knowledge. I am not a certified Nutritionist, so if you are concerned about this data, please feel free to verify it using the nutrition calculator of your choice. All data is based on net carbs and does not include sugar alchol (Swerve/Erythritol).

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