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Preheat your oven to 400 degrees f.
Roast in your oven for 15-17 minutes, or until the cheese is melted and everything is heated throughout.
..
White Lasagna Zucchini Boats
Creamy, Satisfying and Indulgent tasting White Lasagna Zucchini Boats!
Zucchini boats are one of my Family’s FAVORITE Dinnertime Meals throughout the summertime.
I have shared A LOT of different zucchini boat recipes here on the site over the years! This is another delicious variation!
Tender garden-fresh zucchini hollowed out and filled to the brim with a simple, rich white “lasagna” mixture, made with protein packed Greek yogurt, ground chicken, a hint of fresh garlic, then topped with melty mozzarella cheese.
The zucchinis are then roasted to perfection, allowing the flavors to blend together for best taste and texture.
It’s a dish that’s both healthy and indulgent, perfect for a summer evening when you’re craving something hearty that won’t weigh you down!
Zucchini has quite an impressive nutritional scoreboard – from high levels of potassium, B-vitamins, dietary fiber, and antioxidants, all which offer huge benefits to our overall health.
It’s shown that eating zucchini regularly in place of processed carbohydrates (such as pasta) can even help regulate our blood sugar levels, which can greatly benefit diabetics.
Eating zucchini several times per week can help us with our weight loss goals.
Zucchini is extremely low in calories but gives us the feeling of being full. Therefore, it is a great way to satisfy our appetites without grabbing lots of empty calories or carbs.
Be sure to try these recipes too:
Chicken Popper Zucchini Boats
Greek Chicken Zucchini Boats
Lasagna Stuffed Zucchini Boats
Burrito Stuffed Zucchini Boats!
Italian Stuffed Zucchini
4 servings
Ingredients:
- 2 large fresh zucchini
- 2 tsps avocado oil or extra-virgin olive oil
- 1 lb ground chicken or turkey
- 1 heaping cup baby spinach, roughly chopped
- 4 fresh garlic cloves, pressed or minced
- 3 tsps Italian seasoning
- sea salt and ground pepper, to taste
- 1 cup plain Greek yogurt or cottage cheese
- 1/2 cup freshly shredded mozzarella
- a handful of chopped parsley, to garnish
Instructions:
Preheat your oven to 400 degrees f.
Slice your zucchini in half lengthwise, and using a spoon, scoop out the inside creating boats as shown in the photos.
Reserve the “insides” in a bowl to use for the filling.
Sprinkle zucchini lightly with sea salt and allow to sit for a minute or two, then pat dry with a paper towel. This helps prevent watery zucchini boats.
Place your prepared zucchini boats in a baking dish. Season lightly with sea salt and pepper. Roast for about 10 minutes.
Meanwhile, heat your oil in a large skillet and cook the ground meat while mincing with your spatula.
Once the meat is no longer pink, add in the spinach, zucchini insides, garlic, Italian seasoning, sea salt and pepper.
Cook over medium heat, stirring often, for about 5 minutes or so.
Remove the skillet from the heat then stir in your yogurt.
Mix thoroughly to combine.
Stuff the zucchini boats evenly with your mixture, then sprinkle with the cheese.
Roast in your oven for 15-17 minutes, or until the cheese is melted and everything is heated throughout.
Garnish with parsley and enjoy!
💚Rachel
Ingredients
- 2 large fresh zucchini
- 2 tsps avocado oil or extra-virgin olive oil
- 1 lb ground chicken or turkey
- 1 heaping cup baby spinach, roughly chopped
- 4 fresh garlic cloves, pressed or minced
- 3 tsps Italian seasoning
- sea salt and ground pepper, to taste
- 1 cup plain Greek yogurt or cottage cheese
- 1/2 cup freshly shredded mozzarella
- a handful of chopped parsley, to garnish
Instructions
- Preheat your oven to 400 degrees f.
- Slice your zucchini in half lengthwise, and using a spoon, scoop out the inside creating boats as shown in the photos.
- Reserve the "insides" in a bowl to use for the filling.
- Sprinkle zucchini lightly with sea salt and allow to sit for a minute or two, then pat dry with a paper towel. This helps prevent watery zucchini boats.
- Place your prepared zucchini boats in a baking dish. Season lightly with sea salt and pepper. Roast for about 10 minutes.
- Meanwhile, heat your oil in a large skillet and cook the ground meat while mincing with your spatula.
- Once the meat is no longer pink, add in the spinach, zucchini insides, garlic, Italian seasoning, sea salt and pepper.
- Cook over medium heat, stirring often, for about 5 minutes or so.
- Remove the skillet from the heat then stir in your yogurt. Mix thoroughly to combine.
- Stuff the zucchini boats evenly with your mixture, then sprinkle with the cheese.
- Roast in your oven for 15-17 minutes, or until the cheese is melted and everything is heated throughout.
- Garnish with parsley and enjoy!
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