These Lasagna Zucchini Boats with Orzo are healthy, filling and delicious! They have a small amount of orzo in them giving them a true lasagna taste but also making them lower in carbs!
Happy Monday! I just got back from Colorado and am still playing catchup with my work. My husband had a work conference in Denver and one of my best friends just happens to live around there, so Eli and I got to tag 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 90+ degree temps 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 are going to really enjoy it 🙂
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 then topped off with marinara and cheese.
I feel like the orzo helps these zucchini boats taste really similar to regular lasagna, but they’re a little lower in carbs since the recipe only calls for 1/2 cup (dried) orzo for 8 zucchini boats.
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!Print
- 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
- 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
- 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!