These Lasagna Zucchini Boats with Orzo are healthy, filling, and delicious! They have a small amount of orzo in them, which gives them a true lasagna taste but also makes them lower in carbs.
Happy Monday! I just got back from Colorado and am still playing catch-up with my work. My husband had a work conference in Denver, and one of my best friends happens to live around there, so Eli and I tagged along, and it was so much fun!
We enjoyed actual spring weather and even got to play in the snow on our last day there. Eli really loved eating the snow, and it was nice to experience some winter. As much as it is nice to be back home, I’m already missing the snow.
We came home to temperatures in the 90s, and it doesn’t look like it’s cooling down anytime soon. I’ve been in full-on summer mode since yesterday, complete with tank tops, sprinklers, and zucchinis! If it’s not quite tank top and zucchini weather where you live, you’ll have to bookmark this recipe and come back to it, because I think you’ll really enjoy it. 🙂
Lasagna Zucchini Boats with Orzo Recipe Ingredients
- Orzo – I feel like the orzo helps these zucchini boats taste similar to regular lasagna, but they’re a little lower in carbs since the recipe only calls for 1/2 cup (dried) orzo for eight zucchini boats.
- Zucchini – I used four large zucchinis.
- Ricotta – You can use regular ricotta, if desired, or find my tofu ricotta recipe in the recipe card.
- Marinara sauce
- Cheese – Use your favorite shredded cheese, vegan or regular.
- Cooking spray – Olive oil works well, too.
- Salt and black pepper
- Tofu Ricotta – The vegan ricotta calls for firm tofu, nutritional yeast, fresh lemon juice, salt, garlic powder, and Italian seasoning or dried parsley.
How To Make Zucchini Lasagna Boats
- Cook orzo according to package directions. When finished cooking, drain and set aside.
- Preheat oven to 400 degrees F. Cut each zucchini in half, lengthwise, and use a spoon to scoop out the seeds. You want enough room to add the filling.
- Spray the zucchini with cooking spray, or brush it with olive oil. Season with salt and pepper, and bake until just tender, about 15 minutes, flipping once.
- Add all tofu ricotta ingredients to a food processor and blend until smooth.
- Add 1 cup of the ricotta mixture to the orzo and mix until combined.
- To each zucchini boat, add a few spoonfuls of the ricotta orzo mixture (1/8 of the mixture) and then top with 2 Tablespoons of marinara sauce and 1 Tablespoon of cheese. Repeat until all zucchini boats are stuffed.
- Bake the zucchini boats until the cheese melts and the filling is hot, 15-20 minutes. Enjoy immediately!
Lasagna Boat Recipe Tips and Thoughts
- I think this might be the first time I’ve made zucchini boats. They make for such a healthy vessel to stuff with your favorite ingredients. Today, I decided to make a lasagna version for you.
- As much as I love using veggies in place of carbs, I do still love my carbs. These Lasagna Zucchini Boats are filled with a homemade tofu ricotta (zero Freestyle WW points!), cooked orzo, and topped with marinara and cheese.
- They’re also really filling, despite being mostly zucchini, and I’m happy to say they are husband-approved. 🙂
- These Lasagna Zucchini Boats with Orzo are easily made vegan and gluten-free, so everyone can enjoy them!
Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
Looking For More Lower-Carb Dishes?
Broccoli Cheese Casserole {Keto Friendly, Low Carb}
Lower Carb Zucchini Noodle Spaghetti Bake
Vegetarian Cauliflower Fried Rice
Vegetarian Stuffed Peppers with Cauliflower Rice
30 Delicious Low-Carb Vegetarian Recipes
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Lasagna Zucchini Boats with Orzo
Ingredients
- 1/2 cup dried orzo
- 4 large zucchini
- 1 cup tofu ricotta, or regular (tofu ricotta recipe below)
- 1 cup marinara sauce
- 1/2 cup shredded cheese, vegan or regular
- Cooking spray, or olive oil
- Salt
- Black pepper
Tofu Ricotta: makes about 1 1/2 cups
- 14 ounces firm tofu
- 3 tablespoons nutritional yeast
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Italian seasoning, or dried parsley
Instructions
- Cook orzo according to package directions. When finished cooking, drain and set aside.
- Pre-heat oven to 400 degrees F. Cut each zucchini in half, lengthwise, and use a spoon so scoop out the seeds. You want enough room to add the filling.
- Spray zucchini with cooking spray, or brush with olive oil, season with salt and pepper and bake until just tender, about 15 minutes, flipping once.
- Add all tofu ricotta ingredients to a food processor and blend until smooth.
- Add 1 cup of the ricotta mixture to the orzo and mix until combined.
- To each zucchini boat add: a few spoonfuls of the ricotta/orzo mixture (1/8 of the mixture) and then top with 2 tablespoons marinara sauce and 1 tablespoon cheese. Repeat until all zucchini boats are stuffed.
- Bake zucchini boats until cheese is melted and filling is hot, 15-20 minutes. Enjoy immediately!
They look wonderful! Thank you!
Thanks so much, Penny!