Lasagna-Stuffed Zucchini

Lasagna-Stuffed Zucchini

4 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
Nutrition per serving may change if servings are adjusted.
  • 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


  • 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 4

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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