lasagna stuffed zucchini boats recipe

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  4 Zucchini(784g)
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 lbs Ground Chicken

  Usually near ground turkey in the meat section. Check fat % on label.

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  1 Bell Pepper(119g)
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  4 Garlic(12g)
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  24 oz Pasta Sauce, Marinara, Canned
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  8 oz Cheese, Ricotta, Whole Milk
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  1.5 cup Spinach
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  1 tsp Garlic powder
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  1 Egg, Whole, Large(44g)
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  2 tbsp Parsley, Fresh
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  0.5 tsp ½ teaspoon kosher salt
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  0.3 tsp ¼ teaspoon freshly cracked black pepper
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  2 cup Mozzarella Cheese

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  4 tbsp Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Red Pepper Flakes, For Serving (Optional)

Instructions

1. 1Halve the zucchini lengthwise, then use a small spoon to scoop out the flesh, leaving a ⅓-inch shell. Arrange the boats cut-side up in a large baking dish lined with parchment paper. Preheat the oven to 375°F with a rack in the center position.
2. 2Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute. Add the ground chicken, bell pepper, and fresh garlic. Cook 8–10 minutes, breaking up the meat with a wooden spoon until no longer pink and all liquid has evaporated.
3. 3Stir in the marinara sauce and bring to a simmer over medium heat. Cook 8–10 minutes, stirring occasionally, until slightly thickened and deepened in color.
4. 4While the chicken mixture simmers, combine the ricotta cheese, fresh spinach, garlic powder, eggs, fresh parsley, salt, and pepper in a medium bowl. Mix until evenly incorporated.
5. 5Divide the chicken mixture evenly among the zucchini boats. Top each boat with equal portions of the ricotta mixture, then sprinkle with half of the part-skim mozzarella. Pour the remaining marinara around the boats and sprinkle all with half of the grated Parmesan. Cover the baking dish tightly with aluminum foil.
6. 6Bake covered at 375°F for 20 minutes. Remove the foil, sprinkle the remaining mozzarella over the tops, and return to the oven uncovered for 12–15 minutes until the cheese is melted and lightly golden and the zucchini is tender when pierced with a fork.
7. 7Divide the stuffed zucchini boats evenly into 4 airtight containers while hot, spooning any pan sauce over each portion.
8. 8Garnish with fresh parsley and grated Parmesan just before serving.