Lasagna-Stuffed Zucchini

Lasagna-Stuffed Zucchini

6 Reviews
From the EatingWell Kitchen

Swap vegetables for noodles in this healthy lasagna-inspired recipe. Stuffing zucchini boats with chicken sausage, tomato, ricotta and herbs gives you all the flavors of lasagna without all the carbs.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 large zucchini
  • 2 teaspoons extra-virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • ½ cup part-skim ricotta
  • 1 large garlic, minced
  • 1 tablespoon chopped fresh parsley
  • 6 ounces cooked Italian chicken sausage (about 2½ links), chopped
  • 1 cup diced fresh tomatoes
  • 1 teaspoon Italian seasoning
  • ⅓ cup finely shredded Parmesan cheese

Preparation

  • Active

  • Ready In

  1. Preheat oven to 425°F.
  2. Cut zucchini in half lengthwise. Cut a thin slice off the bottoms so each half sits flat. Scoop out the pulp, leaving a ¼-inch shell (discard the pulp). Brush the cut sides with oil and sprinkle with salt and pepper.
  3. Combine ricotta, garlic and parsley in a small bowl. Combine sausage, tomatoes and Italian seasoning in a medium bowl.
  4. Spread about 2 tablespoons of the ricotta mixture in each zucchini half. Top with equal portions of the sausage mixture. Place the zucchini boats in a 9-by-13-inch baking pan and cover with foil.
  5. Bake for 25 minutes. Remove the foil and sprinkle the zucchini with Parmesan. Bake, uncovered, until the cheese is melted and starting to brown, about 5 minutes more.

Nutrition information

  • Serving size: 1 zucchini boat
  • Per serving: 181 calories; 10 g fat(4 g sat); 1 g fiber; 7 g carbohydrates; 15 g protein; 34 mcg folate; 47 mg cholesterol; 3 g sugars; 0 g added sugars; 906 IU vitamin A; 23 mg vitamin C; 193 mg calcium; 1 mg iron; 538 mg sodium; 393 mg potassium
  • Nutrition Bonus: Vitamin C (38% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, ½ lean protein, 1½ high-fat protein

Reviews 6

July 29, 2019
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By: Joan
When I made it for the first time used ingredients that I had. Instead of ricotta cheese used cream cheese and also basil. By mistake mixed the cheese mixture with the meat and tomato instead of putting cheese mix on bottom. The second time following the recipe was not as good. Mixing the two gave a less dry, creamier result rather then a dried out meat and tomato top. No comparison. Did not like the result using ricotta cheese. I like mixing the parmesan cheese with a smaller amount of Italian Bread Crumbs for more flavor, too. Baking until the zucchini was totally soft, no crunch, was more like using noodles. Not using foil the first time did not result in any dryness either. Did love the ease of making this recipe.
July 05, 2019
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By: lshstone
this was bland as written. I swapped in basil for the parsley, and added finely diced mushrooms with the sausage for texture. All that said, while the end result was tasty you can save yourself a lot of work by simply grilling the sausages and zucchini (quarter it lengthwise and brush it with a mixture of olive oil, garlic and whatever Italian herbs - fresh or dried - you have on hand), and making a fresh tomato based salad, with or without slices of mozz or a dollop of ricotta. All the same flavors are there.
September 14, 2017
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By: JanetM
I did use the ricotta mixture (with a bit of grated mozzarella mixed in) on the bottom of the scooped out zucchini halves. I didn't have Ital. chicken or turkey sausage on hand so went with ground turkey. I cooked that with fresh herbs from the garden, finely chopped onion and crushed garlic. When done and cooled a bit, I added finely chopped Roma tomatoes and parmesan. I topped it with grated mozzarella and sprinkled with some dried Ital. herbs. Covered and cooked as directed. Delicious!
July 14, 2017
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By: Ah!
Added salsa for more flavour, but regardless it tastes better the 2nd day.
June 24, 2016
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By: bakerjunkit
Best Pizza Substitute Doubled the recipe and we ate 2 each (1 whole zucchini). Used turkey sausage and added a teaspoon of nutmeg to boost the flavor in the ricotta mix. Simple to make. Bursting with Flavor. Didn't miss the 'pizza carbs/bread. So far our personal favorite meal on E.W. and we've tried many, many recipes and have selected other favs but this is at the very TOP of our list. Pros: FULL OF FLAVOR Cons: None!
June 21, 2016
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By: EatingWell User
Will make again I followed the recipe with no substitutions and it was amazing. Both my husband and I loved it. I don't think it is 4 servings, unless you serve with salad, bread, etc though. Pros: Easy to make, full of flavor
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