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Healthy lasagna stuffed zucchini boats that can easily be made dairy free! They're the perfect easy weeknight meal!
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5 from 1 vote

Lasagna Stuffed Zucchini Boats

These easy boats are a delicious and fun way to satisfy your pasta cravings without all the carbs! They're loaded with creamy ricotta cheese, a hearty meat sauce and topped with gooey melted mozzarella! (Plus they're gluten free and can easily be made dairy free too.)
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner, Main Course
Cuisine: Dairy free, Gluten free, Healthy, Italian, Low carb
Keyword: dairy free, easy, gluten free, healthy, homemade, homemade marinara, lasagna, low carb, stuffed, zucchini boats
Servings: 4 servings
Author: Caitlin


For the Zucchini Boats:

  • 2 zucchinis, sliced in half lengthwise (4 halves in total)
  • cup marinara sauce (or use my homemade sauce below)
  • 1 lb. ground turkey
  • ½ cup ricotta
  • ¼ cup grated parmesan (omit if dairy free)
  • 4 basil leaves, chopped
  • 1 cup shredded mozzarella
  • Salt & pepper, to taste

For my Homemade Marinara Sauce:

  • 1 15oz. can tomato sauce (I use "no salt added")
  • ¼ cup onion, chopped
  • 2 garlic cloves, minced
  • 2 Tbsps Italian seasoning
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ tsp red pepper flakes


To Make the Homemade Marinara Sauce:

  • Heat a pot over medium high heat. Once it's hot, spray the pot with non-stick cooking spray and add your garlic and onions. Saute them for 1-2 minutes or until the onions turn translucent.
  • Add the tomato sauce, Italian seasoning, salt, pepper and red pepper flakes and stir. Keep the sauce on the stove until it's warmed throughout.

To Make the Zucchini Boats:

  • Preheat your oven to 400 degrees. Mix the ricotta, parmesan and chopped basil together. Set aside.
  • Season the ground turkey with salt and pepper. Place it in a large pot and saute it until it's completely cooked. Add the turkey to your marinara sauce and stir. Set aside.
  • Take a large spoon and scoop out the insides of your zucchinis. Take a small spoonful of the ricotta mixture and spread a thin layer inside your zucchini boats. (Make sure to go all the way up the sides!)
  • Fill your boats with the meat sauce and place them in a prepared 9x13 baking pan. (Overfilling them is fine.) Cover the pan with aluminum foil and bake for 25-30 minutes.
  • Once they're done, uncover the pan and sprinkle some mozzarella cheese over the top of each zucchini. Place the pan back in the oven for 5 more minutes or until the cheese has melted.


*I like my meat sauce pretty thick so it's very chunky. If you want a thinner sauce (more like a spaghetti sauce) and you're using my homemade marinara, either 1 1/2 times or double the sauce recipe.
Dairy Free Version: Omit the parmesan and use dairy free ricotta and shredded mozzarella.