Lasagna Stuffed Zucchini Boats

Ingredients

• 4 medium (about 1.13 kg / 2½ lb)courgettes, halved lengthways
• 245 g (8.6 oz)part-skim ricotta
• 1 largeegg
• 1½ tbspfresh parsley, chopped, plus extra for garnish
• 142 g (5 oz)mozzarella, grated
• 43 g (1.5 oz)Parmesan, finely grated
• 225 g (8 oz)90% lean minced beef or lean minced turkey
• 20 ml (4 tsp), dividedolive oil
• to tastesalt and freshly ground black pepper
• 420 ml (1¾ cups)roasted garlic marinara sauce
• 1 tbspfresh basil, chopped, plus extra for garnish

Instructions

1. 1

   Prepare the courgettes

   Heat the oven to 200°C (400°F). Use a spoon to scoop out the centres of the courgette halves, leaving a rim about 6 mm (¼ inch) thick to form boats. Set aside.

2. 2

   Mix the filling

   Stir the ricotta, egg and 1½ tbsp parsley together in a bowl, then season lightly with salt and pepper. Mix in ½ cup of the mozzarella and all the Parmesan; set aside.

3. 3

   Heat the oil

   Warm 10 ml (2 tsp) of the olive oil in a large non-stick frying pan over medium-high heat.

4. 4

   Brown the meat

   Add the minced beef or turkey, season with salt and pepper, and cook, stirring from time to time and breaking up the meat as you go, until browned. There should be no excess fat; if using fattier meat, drain off the rendered fat.

5. 5

   Add the sauce

   Stir the marinara sauce and 1 tbsp basil into the browned meat, then take the pan off the heat.

6. 6

   Fill the boats

   Brush both sides of the courgettes lightly with the remaining 10 ml (2 tsp) olive oil and arrange them in two baking dishes. Divide the cheese mixture between them, using about 2½ tbsp per boat, and spread it into an even layer.

7. 7

   Bake with sauce

   Spoon the meat sauce over the courgettes, dividing it between the boats. Cover the dishes with foil and bake side by side in the preheated oven for 30 minutes.

8. 8

   Melt the topping

   Take the dishes out of the oven and scatter the remaining ¾ cup mozzarella over the boats. Return them to the oven for about 5 minutes, until the cheese has melted and the courgettes are tender. Finish with extra basil and parsley, and serve warm.

What are lasagna courgette boats?

Courgette boats are halved courgettes with the centres scooped out and filled before baking. This version borrows the familiar ricotta, mozzarella, Parmesan and meat marinara combination of lasagne, but skips the pasta sheets and stacked layers.

Lasagne is associated with Italian cooking, while stuffed courgettes are a practical way to turn a plentiful summer vegetable into a filling meal. Here, the courgette halves hold the cheese and sauce together as they soften in the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 226 calories, 17g protein, 8g carbs, 13g fat.

The courgettes and marinara contribute most of the carbohydrates, while olive oil and the cheeses provide much of the fat. The mince, ricotta, egg and cheeses all contribute protein. Serve a boat or two with salad or greens for a balanced plate with a fresh side.

Choosing and preparing the courgettes

Size: Medium courgettes are easier to portion and fit into baking dishes than very large ones. Choose ones that are firm and fairly even in thickness so they cook at a similar rate.

Scooping: Leave a rim about 6 mm thick so each half can contain its filling without becoming too fragile. Save the scooped-out centres for another use rather than adding them to the boats, which could make the filling wetter.

Getting the filling right

Ricotta mixture: The egg helps bind the ricotta, while Parmesan and some of the mozzarella add savoury flavour. Season the mixture lightly, since the cheeses and marinara also contribute salt.

Meat: Break the mince into small pieces as it browns so it spreads easily across the boats. Drain any excess fat if your chosen mince releases a noticeable amount.

Building the boats

Cheese layer: Divide the ricotta mixture evenly and spread it gently inside each courgette half. A consistent layer helps every portion get both filling and sauce.

Sauce layer: Spoon the meat marinara over the cheese rather than overfilling the courgettes. Keeping the toppings contained makes the boats easier to serve once baked.

Checking texture and doneness

Tender courgettes: After the initial covered bake, test a boat with the tip of a knife. The courgette should be tender but still hold its shape; the recipe gives a further 5 minutes for the mozzarella topping to melt.

Melted cheese: Add the final mozzarella only after the foil-covered bake. This gives it time to melt and soften without staying covered for the whole cooking period.

Timing and oven space

The stated cooking time is 30 minutes covered, followed by about 5 minutes uncovered with the extra cheese. Allow time before baking to scoop, mix and brown the meat; the full recipe takes about 50 minutes.

Use two baking dishes and place them side by side as directed. If your oven cannot fit them that way, bake in batches rather than crowding the dishes or blocking airflow.

What to serve alongside

A crisp green salad or simply dressed leaves make a fresh contrast to the warm cheese and meat sauce. Bread is also a good choice if you want something to mop up any marinara left on the plate.

For a more substantial spread, serve with roasted vegetables or a simple side of greens. Finish the boats with the extra chopped herbs just before bringing them to the table.

Recipe notes & tips

• Choose courgettes of similar size so the boats cook at roughly the same pace.
• Keep the scooped-out rim thick enough to support the filling.
• Brown the mince well before stirring in the marinara for a more savoury base.
• Divide the cheese mixture evenly so each boat gets a similar filling.
• Check tenderness with a knife before the final few minutes of baking.
• Add the fresh herbs just before serving for a fragrant finish.

Variations

• Use turkey: Swap the beef for lean minced turkey as listed in the recipe.
• Add chilli: Stir a pinch of chilli flakes into the marinara for gentle heat.
• Try dried herbs: Use a small amount of dried basil if fresh basil is unavailable.
• Add vegetables: Serve with roasted peppers or greens on the side.
• Change the cheese: Replace some of the mozzarella with extra Parmesan for a sharper topping.

Common mistakes to avoid

• Scooping too deeply: A thin shell can collapse; leave a rim about 6 mm thick.
• Overfilling the boats: Excess topping can spill into the dish; divide the sauce evenly and keep it contained.
• Leaving excess fat: Greasy mince can make the sauce heavy; drain rendered fat if needed.
• Skipping the foil: The covered bake helps the courgettes soften; cover the dishes for the first 30 minutes.
• Adding all the mozzarella at once: Reserve ¾ cup for the final bake so it melts on top.
• Baking until mushy: Check tenderness after the covered bake and use only the additional time needed for the topping to melt.

How to store

Cool leftovers, transfer them to an airtight container and refrigerate for up to 3 days. Reheat in an oven at 180°C until hot throughout, or microwave individual portions; the courgettes may soften further after reheating.

Frequently asked questions