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Lasagna Zucchini Boats

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Servings 10
Calories 54 kcal


  • 5 zucchinis sliced in half lengthwise
  • 1 tsp canola oil
  • ½ onion finely chopped
  • 2 garlic cloves minced
  • 1 cup mushrooms finely chopped
  • about 1 cup of zucchini finely chopped (from the middle of zucchini)
  • ½ tsp salt
  • ½ tsp chili powder
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • ¼ tsp black pepper
  • ½ cup crushed tomatoes
  • ½ cup ricotta cheese


  • Preheat oven to 350°F. Place zucchini halves on a baking sheet lined with parchment paper. Use a melon baller or a knife to scoop out the middle part of the zucchini. Chop the zucchini finely and set aside.
  • In a large skillet, heat canola oil over medium-high heat. Add chopped onions and cook for about 2 minutes or until softened. Add minced garlic, mushrooms, zucchini, and spices. Stir until evenly combined and add crushed tomatoes. Cook for 2-3 minutes until mushrooms have softened. Taste for seasoning and adjust if needed. Remove from heat.
  • Evenly spoon sauce mixture into zucchini boats. Top with dollops of ricotta cheese. Bake in the oven for 25 minutes. Broil for 2-3 minutes, until cheese bubbles. Let cool slightly before serving.


If you make this recipe, be sure to take a picture and share it with me on Instagram or Twitter by tagging me @NutritionbyNaz.


Serving: 1boatCalories: 54kcalCarbohydrates: 6gProtein: 3gFat: 2.5gMonounsaturated Fat: 1gFiber: 1.5g
Course: Iftar Dinner, Lunch/Dinner, Side Dish
Cuisine: American Inspired
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