Today, I’m sharing a delightful twist on a classic that combines the love for zucchini and lasagna into one delicious dish. This zucchini boat lasagna is perfect for those who crave Italian flavors but want something lighter and quicker to prepare. It’s an ideal lunch option for busy days, effortlessly adaptable to both air fryer and oven methods. Plus, for zucchini lovers and those enjoying the bounty of summer produce, this recipe makes the most out of one of the season’s tastiest veggies.

Why Will You Love this Recipe?

Italian Flavors: Enjoy the rich taste of a traditional lasagna with a hearty meat sauce and creamy béchamel—all packed into fresh zucchini.
Fresh Ingredients: This recipe uses fresh zucchini, herbs, and vegetables, bringing a vibrant and healthy twist to your meal.
Low Carb: Compared to regular lasagna, these zucchini boats are a fantastic low-carb alternative, letting you indulge without the guilt.

Recipe Variations

Tofu Instead of Meat: For a vegetarian version, replace the ground beef with crumbled tofu seasoned with the same herbs and spices.
Cheese Options: Experiment with different types of cheese like mozzarella or ricotta for a new flavor profile each time.
Add More Veggies: Amp up the nutrition by adding spinach or mushrooms to the filling.

Tools You’ll Need

Other Recipes You’ll Love

Lasagna Zucchini Boats

Author: Laura Bais

Serve these zucchini boat lasagnas hot, perhaps with a side salad or garlic bread, and enjoy a delicious, comforting meal that's easy and quick to prepare! Perfect for an air fryer, but you can also bake them in the oven.

No ratings yet

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Course Main Course

Cuisine Italian

Servings servings

Calories 588.6 kcal

Equipment

Ingredients

Meat Sauce:

3 tablespoons oil
1 onion finely chopped
2 cloves garlic minced
1 bell pepper diced
1 carrot finely diced
14 oz ground beef (about 400 g)
3 tablespoons tomato paste
Salt, pepper, oregano to taste

Béchamel Sauce:

2 tablespoons butter (25 g)
2 tablespoons flour (25 g)
A pinch of nutmeg
1 cup milk (250 ml)
Salt and pepper to taste

Additional:

2 zucchinis halved lengthwise and hollowed out
3.5 oz Gouda cheese shredded (100 g)

Instructions

Sauté onion and garlic in oil. After 5 minutes, add bell pepper and carrot; continue to sauté for another 15 minutes, adding a minimal amount of water if necessary.
Add the meat, season well, and cook for about 10 minutes, stirring occasionally. Stir in the tomato paste at the end.
For the béchamel, melt butter in a saucepan, stir in flour and nutmeg, and cook for about 2 minutes. Gradually whisk in milk, and season with salt and pepper. Cook until thickened.
Preheat your air fryer or oven to 375°F (190°C). Season the zucchini boats with salt on both sides, let them sit for 10 minutes, then pat dry. Cook in the air fryer for 8-10 minutes or a bit longer in the oven.
Fill the baked zucchini with meat sauce, top with béchamel, sprinkle cheese, and return to the air fryer or oven for another 5 minutes until the cheese is melted.

Nutrition

Serving: 1servingCalories: 588.6kcalCarbohydrates: 18gProtein: 28.2gFat: 45.4gSaturated Fat: 17.7gPolyunsaturated Fat: 4.1gMonounsaturated Fat: 19.2gTrans Fat: 1.5gCholesterol: 121.1mgSodium: 511.8mgPotassium: 931.2mgFiber: 3.2gSugar: 10.6gVitamin A: 4.272IUVitamin C: 61.7mgCalcium: 305.4mgIron: 3.1mg

Keyword Costco All Meat Lasagna, low carb, low carb lasagna, stuffed zucchini, zucchini boats, Zucchini lasagna