How to Make Lasagna Zucchini Boats

 How to Make Lasagna Zucchini Boats

 

Lasagna Zucchini Boats Ingredients

  • 4 medium zucchini (2 1/2 lbs), sliced into halves through the length*
  • 1 cup low fat plain cottage cheese
  • 1 large egg
  • 1 1/2 Tbsp chopped fresh parsley, plus more for garnish
  • 1 1/4 cups  shredded low fat mozzarella cheese
  • 1/2 cup finely shredded parmesan cheese
  • 1 lb lean ground turkey
  • 4 tsp olive oil
  • Salt and freshly ground black pepper
  • 1 3/4 cup marinara sauce
  • 1 Tbsp chopped fresh basil, plus more for garnish

Lasagna Zucchini Boats Directions

  1. Preheat oven to 400 degrees. Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim to create boats. Set aside.
  2. In a mixing bowl stir together cottage cheese, egg and 1 1/2 Tbsp of the parsley. Season lightly with salt and pepper. Stir in 1/2 cup of the mozzarella cheese and the parmesan cheese. Set aside.
  3. Heat 2 tsp of the olive oil in a large non-stick skillet over medium-high heat. Transfer turkey into pan, season with salt and pepper and cook, stirring occasionally until browned
  4. Stir in marinara sauce and 1 Tbsp of the basil, remove from heat.
  5. To assemble boats, brush both sides of of zucchini lightly with remaining 2 tsp olive oil and place in two baking pans (I used a 13 by 9)
  6. Divide cheese mixture among zucchini spooning about 2 1/2 Tbsp. into each
  7. Divide sauce among zucchini adding a few heaping spoonful’s to each
  8. Cover baking dish with foil and place in oven for 30 minutes.
  9. Remove from oven, sprinkle tops with remaining 3/4 cup mozzarella, return to oven and bake until cheese has melted and zucchini is tender, about 5 minutes.
  10. Sprinkle with fresh basil and parsley and serve warm!

 

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