Lasagna Stuffed Zucchini Boats are a low-carb, gluten-free way to get your lasagna fix. Layers of rich tomato meat sauce and gooey cheese fill grilled zucchini. If you’re like me, lasagna is all about the sauce and the cheese. Zucchini boats are the perfect vessel for holding them plus zucchini adds lots of good flavor, not to mention nutrition.

 
 
 
Zucchini Lasagna Boats Recipe Tips:
 
The cooking time will vary a good bit based on the size of your zucchini. Mine weren’t very large. I’ve grilled them first to give them a head start on cooking and to enhance their flavor but you could skip this step and add a good 15-20 minutes to the cooking time.
I’ve used cottage cheese because I love how creamy it is, but you could use ricotta instead. For a different flavor, use Italian sausage instead of ground beef.
You will probably have some extra sauce. Just spoon it into a ziptop bag, refrigerate and you have lunch for the next day halfway made.

This meal could easily be made vegetarian by omitting the ground beef and using sautéed vegetables instead.
Leftovers will keep in an airtight container in the refrigerator for 4 to 5 days.
To make this dish spicy, add 1/2 teaspoon of crushed red pepper flakes to the sauce.

 
Try One Of These Other Zucchini Recipes: 

Jalapeno Popper Zucchini Boats
Japanese Zucchini
Fried Zucchini Chips
Zucchini Lasagna– another low carb favorite!
Zucchini Moussaka

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