Lasagna Stuffed Zucchini Boats

Lasagna Stuffed Zucchini Boats

Tasty TuesdayLow CarbEasyDinnerItalianGluten Free
Star Rating
Total Time



Beautiful Make-able Recipes _ The Modern Proper.pdf53.4KB


1 lb Ground chicken
1 Red bell pepper, diced
1 Jar marinara sauce
8 oz Ricotta cheese
1 1/2 Cups fresh spinach, chopped
4 Cloves garlic
1 Egg
2 tbsp Flat leaf parsley, minced, divided
1/2 tsp Salt
1/4 tsp Pepper
4 Medium zucchinis, cut in half lengthwise, centers scooped out
8 oz Fresh mozzarella, sliced
1/4 cup Parmesan cheese, grated
Red pepper flakes, optional


Heat your oven to 375° F.
In a large skillet, brown the ground chicken until no pink remains. Stir in 3/4 of the pasta sauce and bell pepper. Let simmer 10 minutes. Remove from heat and set aside.
In a small bowl, gently mix the ricotta cheese, spinach, garlic, egg, 1 tablespoon of parsley, salt and pepper until thoroughly incorporated.
Slice zucchini lengthwise and carefully scoop out the center with a spoon to create a shell or boat. Place zucchini skin side down in a baking dish.
Fill each zucchini with equal amounts of the chicken mixture. Then dollop the ricotta mixture on top of the chicken. Place a few thin sliced of fresh mozzarella on each zucchini half. Spread the remaining pasta sauce over the zucchini boats and top with 1/2 of the parmesan cheese.
Bake 35 minutes or until zucchini is tender and cheese is bubbly.
Sprinkle with remaining tablespoon of parsley and parmesan cheese.