Spinach and Cheese Lasagna Stuffed Zucchini Boats
Enjoy these Spinach and Cheese Lasagna Stuffed Zucchini Boats for a quick weeknight meal! (Vegetarian & Gluten Free)
It’s the season for zucchini! Is your garden overflowing with zucchini yet? I wish mine was, but sadly we planted just one summer squash plant this year and we’ve yet to harvest any. We do have an artichoke that’s looking promising, though. 😉
I’d been wanting to make a stuffed zucchini recipe for a while, and have been testing various zucchini recipes. I started from scratch and made these stuffed zucchini boats. With four cheeses. Because we love cheese around here! They look and taste like lasagna stuffed in a zucchini.
For more delicious zucchini recipes see my post of 35+ fresh zucchini recipes! And be sure to try my spinach lasagna roll ups and easy roasted zucchini.
These lasagna zucchini boats are light enough to pass for a healthy dinner. We are trading the pasta for zucchini in this lasagna, right? I’ve used a combination of part-skim ricotta and low fat cottage cheese in the creamy filling for these stuffed zucchini. Both cheeses add protein so this vegetarian meal will fill you up. We like to serve it with a green salad topped with chickpeas and toasted nuts for even more protein and fiber.
Zucchini Preparation
Halve and remove the center of zucchini halves.
Place zucchini halves in an oven-safe baking dish.
Stuffing the Zucchini
The filling for these stuffed zucchini is based off of the filling in my Stuffed Shells Recipe. The stuffed shells are one of my family’s favorite recipes, and they’re pretty popular on the blog, too.
Prepare the filling with cheese and spinach as indicated in full instructions below. Carefully spoon the filling into each zucchini boat.
Top with marinara sauce and mozzarella cheese.
Bake covered for 30 minutes. Uncover and bake 5 more minutes to brown. Serve warm.
Enjoy with an Italian Salad or simple green salad. Craving real lasagna? Try my easy slow cooker lasagna.
Spinach and Cheese Lasagna Stuffed Zucchini Boats
Ingredients
- 5 ounces frozen chopped spinach
- 4 large zucchini
- 1 cup part-skim ricotta cheese
- 1 cup cottage cheese*
- 1 ½ cups grated mozzarella cheese, divided, (6 ounces)
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- 1/8 teaspoon pepper
- 2 cups marinara sauce
Instructions
- Preheat oven to 400 degrees F.
- Defrost the spinach in the microwave. Squeeze out the excess liquid using a clean kitchen towel. Set aside.
- Slice each zucchini in half lengthwise. Use a spoon to scrape out the insides of the zucchini, forming a well for the filling. Place zucchini in a baking dish.
- Place ricotta cheese, cottage cheese, 1 cup of the mozzarella, the Parmesan, salt, and pepper in a large bowl and stir to combine. Stir in the defrosted spinach.
- Spoon the filling into the zucchini. Top with marinara sauce and the remaining ½ cup mozzarella cheese.
- Cover the baking dish with foil and bake for 30 minutes. Uncover and bake 5 minutes more, until cheese is melted and zucchini are tender. Serve.
Notes
It’s definitely the season for lots of zucchini! I don’t have a garden this year, but I plan on starting one next year. I have been buying lots of zucchini from my farmer’s market! This lasagna is such a great idea, Kristine! I love that it’s vegan and filled with spinach. Sounds perfect for a summer meal!
Love this flavorful and healthy low-carb dish!
I am really hoping for some zucchini this year! This is my first year with an actual garden, and some of it is growing slowly (I mean, we start much later here than you!), but I think it looks promising! We will have to try these once it’s ready!
We moved too late to get a garden in place this year, but I’m taking serious notes for next year! Zucchini are so on the list. I love this, Kristine! A main dish with healthier twists but still tastes comforting!
Our garden is overflowing with zucchini! What a perfect way to enjoy them, this looks delicious!
I love zucchini boats!! They are so fun and such a good way to get the kids to eat some extra veggies! These look so yummy! I love that you can make these ahead of time. I work nights and I love dishes that I can prepare for my family ahead of time so all my husband has to do it pop it in the oven! Definitely saving this recipe for later!
Thank you, Alaina! I’m new to zucchini boats and have quickly become addicted! 😉
Does anyone know the carb, fiber, fat and protein count on this? Thanks 🙂
Made these zucchini  Boats as per the recipe. They are delicious! I only recommend you use your favorite marinara sauce.
I’m so glad you enjoyed this recipe!