This Cheesy Lasagna-Stuffed Zucchini is a fun twist on lasagna! You’ll enjoy tender zucchini filled with layers of cheese, meat, and sauce. It’s a tasty way to sneak in some veggies!
I love how easy this dish is to make. Just hollow out the zucchini, stuff it, and bake! Plus, it feels great to have a delicious meal that feels light and hearty at the same time.
Key Ingredients & Substitutions
Zucchini: These are the stars of the dish! Look for firm and fresh zucchinis. If you can’t find them, yellow squash works too! They have a similar texture and flavor.
Ground Beef or Sausage: Lean ground beef is great, but turkey or chicken sausage are lighter alternatives. For a vegetarian option, swap in lentils or plant-based meat crumbles for a hearty filling.
Marinara Sauce: I recommend using your favorite brand or homemade sauce for better flavor. In a pinch, tomato sauce or crushed tomatoes can substitute, just add some herbs to spice it up.
Cheeses: Ricotta adds creaminess, but cottage cheese is a lighter choice! If you’re dairy-free, try cashew or tofu ricotta as replacements.
How Do I Make Zucchini Boats Without Making Them Soggy?
Soggy zucchini boats can ruin the texture! To prevent this, be sure to scoop out enough of the zucchini flesh, leaving sturdy walls. Another tip is to pre-bake the zucchini halves for about 10 minutes before filling them. This helps draw out moisture.
- After washing, cut zucchini in half and scoop out the insides.
- Before adding filling, gently salt the insides to draw out extra moisture.
- Give them a quick bake at 375°F for 10 minutes. This pre-cooking helps set the structure.
Following these steps will give you perfectly stuffed zucchinis that hold up beautifully during baking!
Cheesy Lasagna-Stuffed Zucchini
Ingredients You’ll Need:
For the Zucchini Boats:
- 4 large zucchinis, halved lengthwise
- 1 tablespoon olive oil
- 1/2 pound ground beef or Italian sausage
- 1/2 cup diced onion
- 2 cloves garlic, minced
For the Filling:
- 1 cup marinara sauce (or your favorite pasta sauce)
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese, plus extra for topping
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- Salt and pepper, to taste
For Garnish:
- Fresh parsley or basil, chopped
How Much Time Will You Need?
This tasty dish takes about 15 minutes to prepare and 35 minutes to cook, totaling around 50 minutes from start to finish. It’s a great option for a delicious family meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This gives it enough time to get hot for baking your stuffed zucchinis.
2. Prepare the Zucchini:
Wash the zucchinis thoroughly and cut each one in half lengthwise. Using a spoon, carefully scoop out the seeds and some flesh to create little boats. Make sure to leave about 1/4-inch walls so they hold their shape!
3. Cook the Filling:
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until they are translucent. Then, add minced garlic and cook for another minute until it’s fragrant.
4. Brown the Meat:
Add the ground beef or sausage to the skillet and cook it, breaking it into small pieces, until it’s well browned and fully cooked. Drain any excess fat if necessary.
5. Mix in the Zucchini Flesh:
Chop the reserved zucchini flesh finely and add it to the skillet. Cook for an additional 2-3 minutes to soften it up.
6. Add Sauce and Seasoning:
Stir in the marinara sauce, oregano, and basil. Let it simmer for 5 minutes. Taste and adjust with salt and pepper if needed.
7. Prepare the Cheese Mixture:
In a mixing bowl, combine ricotta cheese, shredded mozzarella, and Parmesan cheese. This will give your filling a creamy texture!
8. Combine Meat and Cheese:
Remove the skillet from heat. Stir about two-thirds of the cheese mixture into the meat sauce until everything is well combined.
9. Stuff the Zucchini Boats:
Arrange the hollowed zucchini halves in a baking dish. Spoon the meat and cheese mixture evenly into each zucchini boat. Make sure they are generously filled!
10. Top with Cheese:
Sprinkle the remaining mozzarella cheese over the top of each stuffed zucchini for that delicious cheesy topping.
11. Bake:
Cover the dish with aluminum foil and bake for 25 minutes. After that, remove the foil and bake for another 10 minutes or until the cheese is all melted and bubbly with golden edges.
12. Garnish and Serve:
Once done, take your cheesy lasagna-stuffed zucchini out of the oven. Garnish with freshly chopped parsley or basil for a pop of color and flavor. Enjoy!
This dish is a wholesome, light take on traditional lasagna that is sure to be a hit!
FAQ for Cheesy Lasagna-Stuffed Zucchini
Can I Use Different Meats for the Filling?
Absolutely! You can substitute the ground beef or Italian sausage with ground turkey, chicken, or even a meat alternative like lentils or plant-based crumbles for a vegetarian option.
How Do I Store Leftover Stuffed Zucchini?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) for about 15-20 minutes until warmed through.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the stuffed zucchini and assemble them in the baking dish a day ahead. Just cover tightly with plastic wrap or foil and store in the fridge. When ready to cook, bake them right from the fridge, adding a few extra minutes to the cooking time if needed.
What Can I Serve with Cheesy Lasagna-Stuffed Zucchini?
This dish pairs well with a simple side salad or garlic bread for a complete meal. You can also serve it with a light pasta side if you’re looking for something heartier!
