Low Carb Zucchini Lasagna Boats

By Rena |

This Low Carb Zucchini Lasagna Boat recipe is not only delicious, but it’s also a Keto and Gluten-free recipe that’s made with ground turkey instead of beef. This recipe is a healthier alternative to the classic lasagna recipe.

easy lasagna recipe

Low Carb Zucchini Lasagna Boats

This noodle-less Zucchini lasagna recipe will definitely become a regular meal on your dinner table. It is a healthier version of your typical lasagna recipe. I love the fact that this Zucchini Lasagna boat recipe is low in carbs, keto-friendly, and Gluten-free. What’s there to not like about this recipe. It is very tasty and easy to put together.

easy lasagna recipe

How do you make a traditional lasagna?

Firstly, this Zucchini Lasagna boat recipe is the perfect recipe to replace the traditional lasagna. How to make traditional lasagna? Well, traditional lasagna calls for lasagna noodles and ground beef along with all the other ingredients found in this Zucchini lasagna recipe. Also, the main ingredient that makes this into a low-carb meal is the zucchini swap for the pasta. Lastly, I chose to use ground turkey instead of ground beef but you can use extra lean ground beef if you prefer.

Substitutes and tips

  • You can use any other meat in place of turkey. Ground chicken or lean ground beef
  • Best served with mozzarella and parmesan cheese. You may also use a combination of cheddar and mozzarella
  • If you don’t have any ricotta, you may skip it entirely
  • Use green or yellow zucchini
  • Place leftovers in a container and store in the fridge for up to 5 days. Reheat in the microwave when ready to eat.
  • We do not recommend freezing

 

easy Zucchini lasagna boats

Do you eat the skin on zucchini boats

The asking on zucchini and edible and safe to eat. You do not need to peel the zucchini. Make sure you wash your zucchini thoroughly and pat dry with a towel before cutting it to make zucchini boats.

Can I freeze zucchini boats

We do not recommend freezing these Zucchini boats because when thawed they will tend to be very mushy and not really that edible. Best to store in the fridge for a few days.

What to serve with zucchini boats

This Zucchini Lasagna boat recipe is perfect to have just the way it is as a complete meal. But you may serve it with other side dishes are more roasted veggies or potatoes. Try these options:

 

easy lasagna recipe

Lastly, I would love to see your remakes if you plan to make this Zucchini Lasagna Boat recipe. Leave me a comment below and let me know what you think. Like it? Please pin it and share it.

Hungry for more? Check these recipes out:

Zucchini lasagna recipe

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Low Carb Zucchini Lasagna Boats

Low Carb Zucchini Lasagna Boats

A delicious low carb and keto lasagna recipe that's made with ground Turley instead of beef. A healthier alternative to the classic lasagna recipe.
5 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Calories: 355kcal
Author: Rena

Ingredients

  • 2 Zucchini Medium-Large
  • 1/2 lb Lean Ground Turkey
  • 1/2 tbsp Italian seasoning
  • 1 Garlic Clove minced
  • 1 1/2 Cup Marinara Sauce
  • 1 Cup Part-skim Ricotta Cheese
  • 1 Egg
  • 2 Tbsp Chopped fresh parsley plus more for garnish
  • 1 Cup Shredded mozzarella cheese
  • 1/2 Cup Shredded parmesan cheese or cheddar
  • 1 Tbsp Olive Oil
  • Salt and freshly ground black pepper, to taste

Instructions

  • Preheat the oven to 400F. Slice zucchini in half on length, and scoop the inside out with a spoon.
  • Place them in a baking dish, cut side up and spray with cooking spray.
  • Season to taste with salt and pepper then bake for 10-12 minutes until the zucchini softens a bit.
  • Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add ground turkey, Italian seasoning, garlic, and cook stirring occasionally and breaking up the meat with a wooden spoon.
  • Once the meat is golden brown and cooked through, stir in the marinara sauce and simmer for 1-2 minutes more. Set aside.
  • Meanwhile, in a mixing bowl, combine ricotta cheese, egg, parsley, mozzarella and half of the parmesan cheese. Mix well to combine.
  • Stuff the zucchini boats with this cheese mixture, top with the meat sauce and sprinkle with remaining parmesan cheese.
  • Cover baking dishes with foil and bake in preheated oven for about 25-30 minutes.
  • Garnish with fresh chopped parsley and enjoy

Video

Notes

Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
Substitutes:
  • any cheese works, we used a combo of cheddar and mozzarella, and parmesan
  • Use ground beef or chicken in place of turkey
  •  
Storage:
Place leftovers in a container and store in the fridge for up to 5 days. Reheat in the microwave when ready to eat. 

Nutrition

Calories: 355kcal | Carbohydrates: 13g | Protein: 33g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 124mg | Sodium: 981mg | Potassium: 877mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1185IU | Vitamin C: 25.2mg | Calcium: 500mg | Iron: 2.8mg
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low carb lasagna

 

Reader Interactions

Comments

  1. Mayte says

    5 stars
    Hi Rena, wonderful web!!! I would like to try these zucchinis but I have a question… what do you do with the inside of the zucchinis? Thank you for your answer.

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