Lasagna Zucchini Boats
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 4-6 zucchinis/squash
  • several handfuls of vegan/soy free shredded cheese
  • several tablespoons of greek yogurt
  • 1 lb. pastured raised ground beef
  • 1 diced onion
  • 1 T dried basil
  • 24 oz. jar of your favorite organic marinara
  • s & p
  • a few tablespoons of olive oil/coconut oil/avo oil
  1. Preheat the oven to 400F.
  2. Slice the zucchini and/or squash in half (lengthwise) and carve out the guts (seedy, stringy stuff).
  3. Coat them in olive oil (coconut oil, avo oil - whatever makes you happy). I used my silpat and a sheet pan. Feel free to use a baking dish.
  4. Bake 20-30 minutes or until fork tender.
  5. In the meantime, lets prepare the yummy meaty sauce. Put a little bit of your favorite cooking oil in a medium sized pan over medium high heat. Saute the onions until tender.
  6. Add in the ground beef with a little salt and pepper. Crumble as you brown.
  7. If needed, strain before adding the marinara to the browned ground beef.
  8. Add the basil after adding the marinara. Give it a good stir.
  9. The veggies should be tender by now. Remove them from the oven.
  10. Turn the oven up to 500F.
  11. Take several tablespoons of greek yogurt and mix in enough salt for your liking (about the saltiness of cream cheese). Spread this mix on the top sides of the veggies.
  12. Now do a layer of the meaty sauce.
  13. Finally, top with a handful of vegan cheese.
  14. Put back in the 500F oven and broil for 5-10 minutes (brown the cheese to your liking).
Recipe by Coconut Darling at