Home‎ > ‎

Chicken Lasagna Zucchini Boats

weekly meal planning dinner ideas

Chicken Lasagna Zucchini Boats

Makes 4-6 servings


4 medium zucchini halved lengthwise

1 cup ricotta cheese

2 cups shredded low moisture mozzarella cheese

1/2 cup shredded Parmesan cheese
3 cloves garlic ,chopped

1 large egg

1 tbsp chopped parsley

8 oz of Chopped Pancetta

4 tbsp olive oil

2 cups boneless skinless chicken breasts - chopped (about 2 breasts)

Salt and freshly ground black pepper

7oz Jar Ragu Homestyle Sauce

1 Tbsp chopped fresh basil


Preheat oven to 400 degrees. Scoop centers from zucchini with a spoon or melon baller Set aside.  Chop scooped zucchini flesh, chop, and set aside.

Combine ricotta, 1 cup mozzarella, Parmesan cheese, garlic egg and parsley in a bowl. Set aside.

Heat a large skillet on medium high and cook Pancetta until brown/rendered.  Remove from pan and set aside on paper towel. 

In the same skillet heat 2 tbsp of olive oil.  Season chicken breasts with salt and pepper brown chicken  and cook through.  About 8-10 minutes.   

Stir in Ragu Homestyle Sauce, Pancetta, and chopped zucchini. Cook on medium high heat for about 5-6 minutes until warmed.  Remove from heat.

To make boats:

Spread about 1/2 cup of sauce onto the bottom of a baking dish.  Arrange zucchini in pan and drizzle with remaining olive oil; season with salt and pepper.

Fill each zucchini boat with cheese mixture into even layers then add a generous layer of sauce and then top with remaining mozzarella cheese.

Cover baking dish with foil and bake for 25 minutes. Remove foil from dish and cook for about 5 additional minutes. Remove from over and top with chopped basil and serve with extra sauce.

Recipe by: Cupcake Wishes & Birthday Dreams

Keisha Sibert,
Jan 24, 2017, 11:55 AM