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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
Lasagna Stuffed Zucchini Boats - Keto and Low Carb
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
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.
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