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White Lasagna Zucchini Boats

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A lighter, wholesome twist on white lasagna made with zucchini boats filled with creamy chicken, cheese, and vegetables, baked until golden and bubbly.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-inspired

Ingredients

  • 4 medium zucchini, halved lengthwise
  • 2 cups cooked chicken breast, shredded
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 cup ricotta cheese
  • 1/2 cup plain Greek yogurt
  • 1 cup shredded mozzarella cheese (divided)
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 cup fresh spinach, chopped
  • 1/2 cup onion, finely diced
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Preheat oven to 190°C (375°F) and prepare a baking dish.
  2. Slice zucchini in half lengthwise and scoop out centers, then chop the flesh.
  3. Heat olive oil in a skillet, sauté onion for 2–3 minutes, then add garlic.
  4. Add chopped zucchini flesh and spinach, cook until softened and moisture evaporates.
  5. In a bowl, mix chicken, ricotta, yogurt, half the mozzarella, Parmesan, seasoning, salt, and pepper.
  6. Stir in the cooked vegetable mixture until well combined.
  7. Arrange zucchini halves in baking dish and fill with mixture.
  8. Top with remaining mozzarella cheese.
  9. Bake for 25–30 minutes until zucchini is tender and cheese is golden.
  10. Let cool slightly and garnish with parsley before serving.

Notes

  • Salt zucchini before filling to reduce excess moisture.
  • Rotisserie chicken can be used for convenience.
  • Customize with additional vegetables or different cheeses.
  • Best reheated in oven to maintain texture.
  • Can be prepared ahead and baked later.

Nutrition

Find it online: https://savorymomskitchen.com/white-lasagna-zucchini-boats/