If you’re in the same boat we’re in, then it’s that time of the year for the zucchini harvest to really be taking off! What could be more perfect to try then some delicious zucchini lasagna?
Luckily, both B and I adore zucchini. Which is a good thing, seeing as we’ve been eating it non-stop!
This week has been a fairly stressful one. We have a inspection at work that has everyone a bit on edge and meal prep on Sunday helped keep me calm and happy.
Of course, it’s a little hard to be unhappy when you have this zucchini lasagna to come home to!
This popped in my head while I was at the store Saturday. I didn’t really have an idea of what I wanted to make for the week, but zucchini was on sale, so I loaded up on it. Normally, I would slice it thin and make flat zoodles. I wasn’t feeling quite that ambitious that night though and went a new route.
Now, I thought it would be a time saver, but really, it probably took about the same amount of time. However! They do look way more delicious than zucchini lasagna does normally. This is an easily customized recipe and I rarely make it the same way twice. As always, I hope that you’ll play around with my recipe and make it your own!
These little boats are pretty simple all in all. The upside for me is that I have zucchini to use later this week and I didn’t have to endanger my hands with the bloodthirsty mandolin. Seriously, we don’t have a good working relationship.
The first step was to cook up the ground sausage. I chose ground hot Italian sausage, but go with whatever flavor you want. Heck, make it meatless! It’ll still taste great. While that was cooking up, I sliced the zucchini in half, lengthwise, and used a spoon to scoop out the insides. My oven also takes forever to heat up, so I preheated it at about this time too. Preheat it to 350* F.
You’ll want to leave a good wall on your boats. I scooped out the seeds and left the wall about 1/4 inch thick. Any thinner and I don’t think they would have held up as well while cooking, but I could be wrong.
Next, if you’re lazy like me and used frozen spinach, heat that up and press the water out of it. You want to keep your filling from being too watery and ruining the texture of the ricotta. No one likes watery lasagna!
Line a baking sheet with either parchment paper/tinfoil/silicone baking liner to place the boats on as you fill them.
Once the water is all pressed out, add the spinach into your ricotta and mix in one egg, salt, pepper, and garlic. I also added in basil, oregano, and thyme, but again, add in whatever spices and herbs you prefer. Once your ricotta mixture is well combined, spoon it into your zucchini boats.
Your sausage should be done by now, so once you’ve drained it and given it a few moments to cool, spoon it on top of your ricotta mixture. I found it was easiest to do it over the sausage bowl and to press it into the cheese.
Spoon your marinara sauce of choice over the top. You can use your favorite homemade recipe or store bought. Sprinkle some mozzarella blend over the top of the sauce.
Slide the baking tray into the oven and bake at 350*F for 40-45 minutes. As with all ovens, cooking times may vary, so check them at around 35 minutes.
Zucchini Boat Reveal
We did a quick taste test before bed and B was happy to vote this a keeper! He would happily eat Italian based anything, all day long, every day. So, I’ll keep this one on rotation this summer and keep him a happy camper.
Let me know if you try this and what you think! Customize it to your tastes and tell us what changes you made. I always love to hear how people adapt recipes to suit their individual tastes and needs.
Until next time,
Low Carb Zucchini Lasagna
- 6 medium zucchini
- 5 oz frozen spinach
- 2 cups part skim ricotta cheese
- 1 cup mozzarella cheese blend
- 1½ cups of your marinara sauce of choice
- 1 lb ground sausage of your choice
- 1 egg
- ¼ tsp pepper
- ½ tsp salt
- 2 tsp garlic
- 1 tsp basil
- 1 tsp oregano
- ½ tsp thyme
- Cook up the ground sausage.
- While the sausage is cooking, preheat the oven to 350*F.
- Slice the zucchini in half, lengthwise and use a spoon to scoop out the insides.
- Microwave or cook your spinach and press the water out of it.
- Measure out the ricotta, pepper, salt, egg, garlic, basil, oregano, and thyme into a mixing bowl and combine with pressed spinach.
- Line a baking sheet with either parchment paper/tinfoil/silicone baking liner to place the boats on as you fill them.
- Once you ricotta mixture is well combined, spoon it into your zucchini boats.
- Drained sausage and give it a few moments to cool. Spoon it on top of your ricotta mixture and press into the mixture slightly.
- Spoon your marinara sauce of choice over the top.
- Sprinkle some mozzarella blend over the top of the sauce.
- Slide the baking tray into the oven and bake at 350*F for 40-45 minutes, checking at 35 minutes.
- When done, remove from oven and rest for 5 minutes before serving.