Beef / Pork

Lasagna Zucchini Boats takes several minutes to prepare.

Lasagna Zucchini Boats takes several minutes to cook.

Lasagna Zucchini Boats makes 8 servings.

The ingredients for Lasagna Zucchini Boats are:

4 serving Zucchini
1 cup Ricotta cheese whole milk
2 tbsp Extra Virgin Olive Oil
16 oz 93% Lean Ground Beef
1 large Egg, fresh, whole, raw
1.5 tbsp Parsley, dried
1.25 cup Kraft Mozzarella Finely shredded Part Skim cheese
4 tbsp Parmesan Cheese, grated
2 cup Wild Oats Marinara Pasta Sauce
1 tbsp Basil

Here is how you make Lasagna Zucchini Boats:

Preheat oven to 400 degrees. 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 beef into pan, season with salt and pepper and cook, stirring occasionally and breaking up beef when stirring, until browned (there shouldn't be any excess fat but if you happened to use a fattier beef then just drain excess rendered fat). 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 (I used a 13 by 9 and a 9 by 9). 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 place in oven side by side and bake in preheated oven 30 minutes. 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. Sprinkle tops with with fresh basil and parsley and serve warm.*Look for zucchini that is wider and more uniform in width. The skinnier zucchini won't fit much filling.Serving Size: makes 8 boatsNumber of Servings: 8Recipe submitted by SparkPeople user CMPOWERS86.

The nutritional information for Lasagna Zucchini Boats is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 280.2

• Total Fat: 15.8 g
• Cholesterol: 67.1 mg
• Sodium: 216.5 mg
• Total Carbs: 8.9 g
• Dietary Fiber: 0.1 g
• Protein: 23.0 g