Lasagna Zucchini Boats Recipe

Name: Lasagna Zucchini Boats
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Fresh Spinach, With Any Stems Removed; 3/4 cups Ricotta Cheese; 1/4 cups Parmesan Cheese, Shaved; 1 Large Egg, Lightly Beaten; 1 teaspoon Dried Oregano; 1/4 teaspoons Red Pepper Flakes; 2 Tablespoons Almonds, Chopped; 2 Medium Zucchinis; 4 Tablespoons Tomato Marinara Sauce (depends On The Size Of Your Zucchinis); 1/2 Ball Fresh Mozzarella Cheese, Sliced; Olive Oil; Sea Salt, to taste; Fresh Ground Pepper, to taste

Servings: persons

2 cups Fresh Spinach, With Any Stems Removed
3/4 cups Ricotta Cheese
1/4 cups Parmesan Cheese, Shaved
1 Large Egg, Lightly Beaten
1 teaspoon Dried Oregano
1/4 teaspoons Red Pepper Flakes
2 Tablespoons Almonds, Chopped
2 Medium Zucchinis
4 Tablespoons Tomato Marinara Sauce (depends On The Size Of Your Zucchinis)
1/2 Ball Fresh Mozzarella Cheese, Sliced
Olive Oil
Sea Salt, to taste
Fresh Ground Pepper, to taste

1
Preheat the oven to 425 F.
2
Place the spinach into a dry skillet over medium-low heat and cook it down for a few minutes until it becomes wilted.
3
Set aside.
4
In a bowl mix ricotta, Parmesan, egg, dried oregano, red pepper flakes, chopped almonds, and some salt and pepper.
5
Stir until combined and set aside.
6
Cut the zucchini in half lengthwise, and then place the halves in a baking dish (green part down) with a light drizzle of olive oil, a sprinkle of salt, and a few cracks of fresh pepper.
7
Top each half with some wilted spinach, 1-2 tablespoons of tomato sauce, and a few spoons of the ricotta mixture.
8
Top with slices of fresh mozzarella.
9
Place zucchini in the oven and bake for 20-30 minutes (depending on the size of your zucchini).
10
Enjoy hot from the oven.
11
Note: Recipe adapted from A Couple Cooks recipe for Lasagna Stuffed Zucchini.

236

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups Fresh Spinach, With Any Stems Removed, 3/4 cups Ricotta Cheese, 1/4 cups Parmesan Cheese, Shaved, 1 Large Egg, Lightly Beaten, and more.

Yes, Lasagna Zucchini Boats falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lasagna Zucchini Boats

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions