Satisfy your Italian cravings without the heavy pasta. These zucchini boats are hollowed out and filled with a rich, meaty marinara and a creamy three-cheese blend, then baked until bubbly.
Gluten-Free
35 Minutes
Keto Friendly
Why This Recipe Works
- Low-Carb Comfort: You get the cheesy, saucy satisfaction of lasagna for a fraction of the calories.
- Family Approved: It’s a fun way to get kids to eat their vegetables—everything tastes better in a “boat!”
- Meal Prep Gold: These reheat beautifully, making them perfect for healthy weekday lunches.
What You’ll Need
The Produce & Protein
- 4 medium Zucchini
- 1 lb Ground Beef or Italian Sausage
- 1/2 small Onion (diced)
- 1.5 cups Marinara Sauce
The Cheesy Filling
- 1 cup Ricotta Cheese
- 1 cup Shredded Mozzarella
- 1/4 cup Grated Parmesan
- 1 Egg (to bind the ricotta)
- 1 tsp Italian Seasoning
Step-by-Step Instructions
- Prep the Boats: Preheat oven to 400°F (200°C). Slice zucchini in half lengthwise. Use a small spoon to scoop out the center seeds/flesh, creating a 1/4-inch thick shell.
- Sauté: In a large skillet, brown the ground meat and onion until cooked through. Drain any excess fat. Stir in the marinara sauce and simmer for 5 minutes.
- Cheese Mix: In a medium bowl, whisk the egg, then stir in ricotta, half of the mozzarella, the parmesan, and Italian seasoning.
- Assemble: Place zucchini in a large baking dish. Spread the ricotta mixture into the bottom of each boat. Top generously with the meat sauce.
- Bake: Sprinkle the remaining mozzarella on top. Bake for 20-25 minutes until the zucchini is tender and the cheese is melted and golden.
Chef’s Tip: Don’t throw away the scooped-out zucchini flesh! Chop it up and sauté it with the meat for extra volume and nutrition.
