Low-Carb Zucchini Lasagna Boats (Keto-Friendly)

Traditional lasagna is a comfort food staple, but the heavy pasta can leave you feeling sluggish. This professional-grade alternative utilizes zucchini as the vessel, eliminating processed flour while adding a significant boost of fiber and potassium. The secret to a “Gold Standard” zucchini boat is managing the vegetable’s high water content. By sautéing the scooped-out zucchini flesh into the sauce and simmering it down to a thick ragu, we ensure the filling is rich and robust, not watery.

Recipe Details

• Prep Time: 15 Min
• Cook Time: 25 Min
• Total Time: 40 Min
• Yield: 3 Servings (6 Boats)
• Calories: 295 kcal per serving

Ingredients:

The Zucchini Shells

• 3 large Zucchinis, halved lengthwise
• 1 tsp Extra Virgin Olive Oil
• Pinch of Salt (for drawing out moisture)

The “Lasagna” Filling

• 1 lb Lean Ground Turkey or Beef (93% lean)
• 1.5 cups Marinara Sauce (Thick consistency, no sugar added)
• 1/2 cup Ricotta Cheese (Part-skim)
• 1 tsp Italian Seasoning & 1/2 tsp Garlic Powder

The Cheesy Topping

• 1/2 cup Shredded Mozzarella
• 2 tbsp Grated Parmesan
• Fresh Basil, chopped for garnish

Preparation Steps:

1. The Professional Hollow

1. Preheat your oven to 400°F (200°C).
2. Use a small metal spoon to scoop out the center seeds of each zucchini half, creating a “boat” or channel. Be careful to leave about a 1/4-inch thick wall.
3. Zero Waste Tip: Roughly chop the scooped-out zucchini flesh and save it to add to the sauce for extra volume.

2. The Ragu Reduction

4. In a large skillet over medium-high heat, brown the ground meat until fully cooked. Stir in the reserved zucchini flesh, garlic powder, and Italian seasoning.
5. Add the marinara sauce and simmer for 5 minutes. This reduces the liquid, creating a thick ragu that won’t run out of the boats.
6. Safety Check: Ensure meat reaches 160°F (Beef) or 165°F (Turkey).

3. Layering the Components

7. Place the zucchini boats in a baking dish. Dollop small amounts of ricotta cheese along the channel of each boat—this mimics the creamy layers of a traditional lasagna.
8. Top generously with the thick meat sauce, then sprinkle the mozzarella and parmesan over the top.

4. The Final Bake

9. Bake for 20–25 minutes. The zucchini should be tender when pierced with a fork, and the cheese should be bubbly and golden brown.
10. Let the boats rest for 5 minutes before serving to allow the juices to set.

Expert Tips:

• Avoid the Sog: Before stuffing, sprinkle a tiny bit of salt on the hollowed-out zucchinis and let them sit for 5 minutes. Pat the beads of water dry with a paper towel. This draws out excess moisture before baking.
• The “Char” Finish: For extra flavor, turn on the broiler for the final 2 minutes to get those appetizing brown spots on the mozzarella.