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White Lasagna Zucchini Boats

White lasagna zucchini boats are layered in zucchini shells with silky bechamel, ricotta chicken, and melted mozzarella. This creamy, low-carb white lasagna bakes until golden and bubbly for that classic Italian white sauce experience.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Zucchini boats
  • 4 large zucchini halved lengthwise
  • 1.5 cup cooked chicken shredded
  • 1 cup ricotta cheese
  • 1 egg egg
  • 0.25 cup parmesan grated; plus extra for garnish
  • 2 tbsp fresh parsley chopped
  • 0.25 salt and pepper to taste
Bechamel (white sauce)
  • 2 tbsp butter
  • 2 tbsp flour
  • 1.5 cup whole milk
  • 0.25 cup parmesan grated
  • 0.25 tsp nutmeg
  • 0.25 salt and pepper to taste
Topping
  • 1.5 cup mozzarella shredded; plus extra parmesan and basil for garnish
  • 1 basil fresh, for garnish

Equipment

  • 1 sheet pan
  • 1 Cast iron skillet

Method
 

Prep the zucchini
  1. Preheat the oven to 400°F and line a sheet pan for easier removal.
  2. Halve the zucchini lengthwise, scoop out the centers leaving about a 1/4-inch shell, then chop the removed flesh and set it aside.
Make bechamel (white sauce)
  1. Melt the butter over medium heat, whisk in the flour, and cook for 1 minute to remove the raw flour taste.
  2. Slowly whisk in the whole milk until smooth and thickened, then stir in the parmesan, nutmeg, salt, and pepper.
Mix the ricotta chicken filling
  1. In a bowl, mix the ricotta with the egg, parmesan, parsley, chopped zucchini flesh, and shredded chicken, then season with salt and pepper.
Assemble and bake
  1. Spoon a thin layer of bechamel into each zucchini shell.
  2. Fill each shell with the ricotta chicken mixture and finish with more bechamel on top.
  3. Sprinkle shredded mozzarella over the tops.
  4. Bake for 25–30 minutes at 400°F until golden and bubbly, then garnish with extra parmesan and fresh basil.

Notes

For a firmer boat, use medium zucchini and don’t over-scoop—keep a consistent 1/4-inch shell. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350°F oven until warmed through (microwave works but the topping may soften). Freezing isn’t recommended because zucchini texture can turn watery after thawing. For a dairy-reduced option, use lactose-free whole milk and a lactose-free ricotta substitute to keep the bechamel creamy.