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.

EatingWell Test Kitchen


Read the full recipe after the video.


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F.

  • Cut zucchini in half lengthwise. Cut a thin slice off the bottoms so each half sits flat. Scoop out the pulp, leaving a 1/4-inch shell (discard the pulp). Brush the cut sides with oil and sprinkle with salt and pepper.

  • Combine ricotta, garlic and parsley in a small bowl. Combine sausage, tomatoes and Italian seasoning in a medium bowl.

  • 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.

  • 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 Facts

181 calories; protein 15.1g; carbohydrates 7.3g; dietary fiber 1.5g; sugars 3.3g; fat 10.5g; saturated fat 4.1g; cholesterol 46.9mg; vitamin a iu 905.8IU; vitamin c 23.2mg; folate 34.2mcg; calcium 192.7mg; iron 1.2mg; magnesium 30.7mg; potassium 393.1mg; sodium 538.1mg; thiamin 0.1mg.

Reviews (6)

Read More Reviews
6 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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! Read More
Rating: 4 stars
Added salsa for more flavour but regardless it tastes better the 2nd day. Read More
Rating: 4 stars
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 Read More
Rating: 3 stars
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. Read More
Rating: 5 stars
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! Read More
Rating: 4 stars
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. Read More