Three Cheese Spinach Lasagna Zucchini Boats

Zucchini lasagna is a great dish because it’s a lighter take on traditional lasagna. It has all the flavors of traditional lasagna with less fat and calories. This is a dish that I love to make. We love using zucchini fresh from our garden or the farmer’s market. Zucchini is in season from June to late August. Using zucchini in place of the noodles makes the dish gluten-free and a good lower carb, vegetarian choice. It’s the perfect meal for a Meatless Monday.

You can make this the main course or enjoy it as a side dish next to a protein like meatballs or chick parmigiana.

RELATED: Flavorful Low Carb Zucchini Chicken Enchiladas

3 Cheese Spinach Lasagna Zucchini Boats

3-Cheese Spinach Lasagna Zucchini Boats

A healthier way to enjoy lasagna with zucchini to hold all the tasty ingredients in one tasty boat.
No ratings yet
Print Pin Rate
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course, Side Dish
Cuisine Vegetables
Servings 8 Boats

What you will need

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


  • Preheat the oven to 400 degrees 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.
  • 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 the spinach has wilted. Remove from heat.
  • Place the ricotta cheese, 1 cup of the shredded mozzarella, the parmesan, salt, and pepper in a large bowl and stir to combine. Add the cooked spinach and incorporate it into the cheese mixture.
  • Spoon the filling into the zucchini boats. Evenly spoon on the marina sauce and top with the remaining ½ cup of shredded mozzarella cheese.
  • Cover the baking dish with foil and bake for 30 minutes.
  • Uncover and bake for an additional 5 minutes.
Did you make this?Tag @JaMonkey on social media or hastag your post with #JaMonkey!
Meghan Cooper
Meghan Cooper
Meghan Cooper is a writer, content creator, movie critic, and geek living in Atlanta, Ga. She loves movies, traveling, and lots of coffee. Member of the Southeastern Film Critics Association, Georgia Film Critics Association, and Atlanta Film Critics Circle.


10 Nightmare Before Christmas Treats to Die For

Looking for some great Nightmare Before Christmas recipes to...

Disney WISH Family Activity Printables

“Wish” is set in the kingdom of Rosas, where...

Zombie Brain Brownie Cups

Need a spooky treat to enjoy for Halloween or...

Haunted Mansion Jell-O Shots

The new Haunted Mansion movie is just around the...

Zombie Brain Brownie Cups

Need a spooky treat to enjoy for Halloween or your next Zombie gathering? These zombie brain brownie cups are oozing with tasty goodness. Zombie...

Haunted Mansion Jell-O Shots

The new Haunted Mansion movie is just around the corner, so to celebrate, I have a fun Jell-o shot tutorial that is Haunted Mansion...

Epcot Violet Sake Copycat Recipe

Have you ever wanted to recreate the delicious Violet Sake served at the Epcot Japan Pavilion? Now you can with this easy copycat recipe!...


Please enter your comment!
Please enter your name here