Lasagna Zucchini Boats

Lasagna Zucchini Boats Healthy Recipe

4 Servings 45 min Cook

Macros/Serving: 409 Calories
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2 Medium Zucchini
1 Cup Ricotta Cheese
1 Egg Organic, Cage-Free, Omega-3 Grade A Large Brown Eggs
1 1/2 Tbsp Parsley
1 Dash Pepper
1 Dash Salt
1 Cup, shredded Mozzarella Cheese
1/4 Cup, grated Parmesan Cheese
2 Tsp Olive Oil
16 Oz Ground Turkey
1 Cup Pasta Sauce
3/4 Tbsp, chopped Basil


Preheat oven to 400 degrees F.

Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim to create boats.

Set aside

In a mixing bowl stir together ricotta 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

Heat 2 tsp of the olive oil in a large non-stick skillet over medium-high heat.

Crumble turkey into pan, season with salt and pepper and cook, stirring occasionally and breaking up beef when stirring, until browned.

Stir in marinara sauce and 1 tbsp of the basil, remove from heat

To assemble boats, brush both sides of of zucchini lightly with remaining 2 tsp olive oil and place in two baking pans.

Divide cheese mixture among zucchini spooning about 2 1/2 tbsp into each, then spread cheese mixture into and even layer.

Divide sauce among zucchini adding a few heaping spoonfuls to each.

Cover baking dishes with foil and bake in the preheated oven 30 minutes.

Remove from oven, sprinkle tops with remaining 1/2 cup mozzarella, return to oven and bake until cheese has melted and zucchini is tender, about 5 minutes.

Sprinkle tops with remaining 1/2 tbsp of fresh basil and parsley and serve warm.