lasagna stuffed zucchini boats recipe

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  Zucchini
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  Olive oil(15g)

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

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  Ground Chicken(454g)

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

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  Bell Pepper
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  Garlic
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  Pasta Sauce, Marinara, Canned
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  Cheese, Ricotta, Whole Milk(227g)
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  Spinach(360g)
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  Garlic powder(5g)
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  Egg, Whole, Large
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  Parsley, Fresh(30g)
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  ½ teaspoon kosher salt
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  ¼ teaspoon freshly cracked black pepper
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  Mozzarella Cheese(480g)

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

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  Parmesan Cheese(60g)

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

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  Red Pepper Flakes, For Serving (Optional)

Instructions

1. 1Preheat the oven to 375° F with a rack in the center position. Line a large baking dish with parchment paper or aluminum foil.
2. 2Using a small spoon, scoop out the flesh of the zucchini, leaving a ⅓-inch thickness around the edges. Place them cut side up in the prepared baking dish.
3. 3Heat the olive oil in a large skillet set over medium-high heat. Once the oil is glistening, add the chicken, bell pepper, and garlic. Cook, breaking the meat up with a wooden spoon until it’s cooked through and there is no longer any liquid in the skillet, about 10 minutes.
4. 4Stir in 2¼ cups of the marinara sauce. Bring to a simmer and cook, stirring occasionally until slightly thickened, about 10 minutes.
5. 5Meanwhile, in a medium bowl, combine the ricotta cheese, spinach, garlic powder, egg, 1 tablespoon of parsley, salt, and pepper.
6. 6Fill each zucchini boat with equal amounts of the chicken mixture. Dollop the ricotta mixture on top of the chicken. Sprinkle all over with half of the mozzarella. Pour the remaining marinara over the zucchini boats and sprinkle with 2 tablespoons of Parmesan cheese. Cover the baking dish with aluminum foil.
7. 7Bake for 20 minutes. Remove the baking dish from the oven. Discard the foil. Sprinkle with the remaining 1 cup mozzarella. Return the dish to the oven and bake until the cheese is lightly browned and melted and zucchini is tender, about 15 minutes more.
8. 8Serve warm, sprinkled with the remaining 2 tablespoons Parmesan, remaining 1 tablespoon parsley and red pepper flakes if using.