Recipes

Zucchini Lasagna Boats

By May 4, 2021No Comments

Zucchini Lasagna Boats

Ingredients:

  • 1 lb. Ground Chicken, Beef, Turkey or Sausage (or a combination)
  • ½ Red Bell Pepper, diced
  • ½ Yellow Bell Pepper, diced
  • 2 tbsp. Fresh Basil, chopped
  • 1 tsp. Olive oil
  • 1 tsp. Dried Oregano
  • 16 oz. Marinara Sauce
  • 8 oz. Ricotta Cheese
  • 2 cups fresh Spinach, chopped
  • 2 Garlic cloves, diced (optional)
  • 1 Egg
  • 3 tbsp. Italian Parsley, minced
  • ½ tsp. Salt
  • ¼ tsp. Pepper
  • 4 medium Zucchinis, cut in ½ lengthwise, centers scooped out
  • 8 oz. fresh Mozzarella, sliced
  • ¼ cup Parmesan Cheese, freshly grated

Instructions:

  1. Preheat oven to 375 degrees
  2. In a large skillet, brown the meat; drain and set aside in a bowl
  3. In a large skillet, saute the diced red & yellow peppers for a few minutes until the peppers are soft; add in basil and saute for 1 minute
  4. Add meat, marinara sauce & oregano to the skillet with the peppers & basil
  5. Let simmer for 10 minutes. Remove from heat and set aside.
  6. In a small bowl, combine ricotta cheese, spinach, garlic, egg, salt and pepper.
  7. Slice each zucchini lengthwise and carefully scoop out the center with a spoon to create a boat. Place zucchini skin side down on a baking dish or sheet.
  8. Fill each zucchini with equal amounts of the meat sauce mixture. Add equal amounts of the Ricotta cheese mixture on top of the met mixture. Place a few thin slices of fresh mozzarella on each zucchini half. Spread the remaining meat sauce mixture on top of each zucchini half and top with Parmesan cheese & parsley.
  9. Bake for 35 minutes or until the zucchini is tender and cheese is bubbly.