3-Cheese Spinach Lasagna Zucchini Boats

Zucchini Boats

One of my favorite vegetables to enjoy from our gardens is the zucchini. Breaded and fried is my favorite way to enjoy zucchini. Zucchini are an outstanding source of manganese and vitamin C. Plus, they are a great source of dietary fiber! If you’re a zucchini love like me I hope you’ll enjoy the zucchini boats recipe below!

3-Cheese Spinach Lasagna Zucchini Boats

Yields: 8 zucchini boats
Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes

Ingredients:

  • 4 large zucchini
  • 5 handfuls of spinach
  • 15 oz ricotta cheese
  • 1 ½ cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 tablespoon olive oil (I love Cervasi)
  • 1 ½ teaspoons minced garlic
  • ½ teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups marinara sauce

Zucchini Boats

Directions:

Preheat the oven to 400°F. Slice each zucchini in half, lengthwise. Using a metal spoon or melon baller, hollow out the center of each zucchini. Place zucchini in a baking dish and set aside.

Zucchini Boats

Warm the tablespoon of olive oil in a large skillet over medium heat. Add the garlic and allow it to heat through for 2-3 minutes. Add the spinach and gently stir for 3-4 minutes until spinach has wilted. Remove from heat.

Zucchini Boats

Place the ricotta cheese, 1 cup of the shredded mozzarella, the parmesan, salt and pepper in a large bowl and stir to combine.

Zucchini Boats

Add the cooked spinach and incorporate into the cheese mixture.

Zucchini Boats

Spoon the filling into the zucchini boats. Evenly spoon on the marina sauce and top with the remaining ½ cup of shredded mozzarella cheese.

Zucchini Boats

Cover the baking dish with foil and bake for 30 minutes. Uncover and bake for an additional 5 minutes.

Zucchini Boats

What’s your favorite way to enjoy zucchini? Comment below and share with us!

Melanie Kampman

Melanie Kampman is a web designer, developer and owner of Giveaway Bandit and Farm News for Kids. She lives in Northwest Missouri on a large family farm with her husband and eight year old son, the Giveaway Bandit. They raise cattle with a variety of pets including horses, chickens, ducks, and a slew of cats.

By Melanie Kampman

If you are interested in writing a sponsored post on Giveaway Bandit please email me at melanie (at) giveawaybandit (dot) com.

7 Comments
  1. What a yummy recipe! When I gave a birth to my first child, I decided to get involved into cooking. Now, I am looking for healthy and delicious recipes but this one deserves the leading positions in my cooking book! By the way, on my Irene Kot I posted a couple of healthy recipes. Check them out if you want to add some delicious dishes to your daily ration 🙂

  2. YUMMY!! I absolutely love zucchini and this recipe looks heavenly! 🙂 I definitely can’t wait to try these, thank you so much for sharing!

    1. Update: I made these and oh my goodness they are delicious!! I make them for myself at least once a week (sometimes more!) now, thanks again for the recipe!

  3. We love zucchini in our house & I’m always looking for new & healthy ways to incorporate it into our dinner plans! This looks delish & have no doubt my family would love this!

  4. I could make something similar without ricotta or parmesan, since I don’t know of any that are dairy- and soy-free. Just use my dairy-free mozzarella and cheddar instead. It will be the closest thing I have to lasagna in 12 yrs.

  5. Sharing. Some are going to be having zucckini from their gardens and will be looking for some good recipes!
    Unfortunately, we don’t have a garden so will have to buy from a local farmers market.

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