This Easy Lasagna-Stuffed Zucchini is a fun twist on a classic dish! With tender zucchini filled with layers of cheese, meat, and sauce, it’s both tasty and healthy.
What’s great is you can enjoy all the flavors of lasagna without the pasta! I love making this for dinner when I want something special but simple. Plus, it’s a hit with everyone at the table!
Key Ingredients & Substitutions
Zucchini: Medium-sized zucchini works best since they hold up nicely during baking. If zucchini isn’t available, try using bell peppers or eggplant for stuffing.
Ground Meat: I often use ground beef for its rich flavor, but Italian sausage adds fantastic spice. Ground turkey or chicken are good for a lighter option, too.
Ricotta Cheese: This gives a creamy texture, but if you prefer, cottage cheese can be a great substitute. Just drain it well first!
Marinara Sauce: Your favorite jarred marinara works perfectly here. For a healthier choice, look for low-sodium versions or even homemade sauce if you have time.
Cheeses: Mozzarella and Parmesan mix nicely, but feel free to experiment with other cheeses like cheddar for a bolder taste. Just keep the amounts similar!
How Do You Scoop Zucchini Without Making a Mess?
Scooping out zucchini to create boats can be tricky if you’re not careful! Here’s how to do it efficiently:
- First, use a sharp knife to cut the zucchini in half lengthwise.
- Then, take a regular spoon or a melon baller for more precision. Start at the center and scoop gently to avoid breaking the sides.
- Leave about 1/4-inch of the shell intact for stability.
- Don’t toss the scooped flesh! It adds flavor to your stuffing mixture.
Easy Lasagna-Stuffed Zucchini
Ingredients You’ll Need:
For the Zucchini Boats:
- 4 medium zucchini
For the Filling:
- 1/2 lb ground beef or Italian sausage
- 1 cup marinara sauce
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish (optional)
How Much Time Will You Need?
This delicious dish takes about 15 minutes to prepare, and then you’ll bake it for around 30 minutes. In total, set aside about 45 minutes to make these yummy lasagna-stuffed zucchini. It’s a quick and hearty meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by setting your oven to 375°F (190°C) so it’s hot and ready when your zucchini are stuffed.
2. Prepare the Zucchini:
Carefully wash the zucchini, then slice each of them in half lengthwise. Use a spoon to scoop out the seeds and some of the flesh, creating little boats. Be sure to leave about a 1/4-inch shell for support. Don’t throw away the scooped-out flesh—it’s going to be used in the filling!
3. Cook the Aromatics:
In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing them until they become fragrant and soft, about 3-5 minutes.
4. Brown the Meat:
Next, add the ground beef or Italian sausage to the skillet. Break it up with a spoon as it cooks until it’s fully browned. Be sure to drain any excess fat after cooking.
5. Mix in the Zucchini Flesh:
Take the reserved zucchini flesh and chop it finely. Add it to the skillet and cook for another 2-3 minutes to soften it up.
6. Bring in the Sauce and Seasoning:
Pour in the marinara sauce and add the Italian seasoning. Let this simmer for about 5 minutes, carefully seasoning with salt and pepper to your taste!
7. Stir in the Cheese:
Remove your skillet from the heat and stir in the ricotta cheese until it’s evenly mixed.
8. Stuff the Zucchini Boats:
Place your prepared zucchini boats in a baking dish and generously fill them with the meat and cheese mixture.
9. Top with Cheese:
Sprinkle shredded mozzarella and Parmesan cheese on top of each stuffed zucchini for that gooey, delicious finish!
10. Bake to Perfection:
Cover your baking dish with foil and bake in the preheated oven for 20 minutes. After that, remove the foil and bake for another 10 minutes, until the zucchini is tender and the cheese is beautifully golden and bubbly.
11. Garnish and Serve:
Once done, take your stuffed zucchini out of the oven and let it cool for a minute. If you like, garnish with fresh basil or parsley. Now it’s time to dig in and enjoy your lovely, homemade lasagna-stuffed zucchini!
Frequently Asked Questions
Can I Use Other Types of Meat?
Absolutely! While ground beef or Italian sausage works great, you can easily substitute with ground turkey, chicken, or even plant-based alternatives for a vegetarian option. Just adjust the cooking time if necessary!
Can I Prepare This Ahead of Time?
Yes! You can make the filling and prepare the zucchini boats a few hours in advance. Just keep them covered in the fridge until you’re ready to bake. This helps save time for dinner!
What’s the Best Way to Store Leftover Stuffed Zucchini?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm them in the microwave or pop them back in the oven until heated through.
Can I Freeze Stuffed Zucchini?
Yes, you can freeze uncooked stuffed zucchini! Once they are filled, wrap them tightly in plastic wrap and place them in a freezer-safe container. To cook, thaw in the fridge overnight and then bake as directed, adding a few extra minutes to the cooking time if needed.
