Veggie Lasagna Zucchini Boats Recipe

Veggie Lasagna Zucchini Boats
Veggie Lasagna Zucchini Boats

Veggie Lasagna Zucchini Boats Recipe

Veggie Lasagna Zucchini Boats

Hollowed out zucchini boats stuffed with a veggie lasagna filling, all baked in the oven with melted cheese – YUM!</p>


Amount Per Serving

Smart Points:8

Points +:8


Total Fat:14.5g

Saturated Fat:g









1 teaspoon olive oil

2 loose cups baby spinach, chopped

3 cloves chopped garlic

1/3 cup chopped onion

1/3 cup chopped red bell pepper

kosher salt

3/4 cup part skim ricotta

1/2 cup grated parmesan cheese

1 large egg

4 large basil leaves, chopped plus more for garnish

1 teaspoon olive oil

1 clove garlic, smashed with side of knife

1 1/2 cups crushed tomatoes (I always use Tuttorosso)

salt and black pepper

1 tbsp chopped basil

4 (40 oz total) medium zucchini

1 cup part skim shredded mozzarella (Polly-O)



Preheat oven to 400°F.

In a medium pot, heat olive oil over medium heat. Add garlic and saute until golden, careful not to burn, about 1 minute. Add crushed tomatoes, salt and black pepper to taste. Stir and reduce heat to low, cover and simmer 5 minutes, then add fresh basil.

Heat a large nonstick saute pan over medium heat, add oil, onion, garlic and red pepper and season with 1/8 tsp salt. Cook until soft, 3 to 4 minutes. Add the baby spinach and saute until wilted, about 1 minute.

In a medium bowl add the ricotta, parmesan cheese and egg, mix well. Add the cooked vegetables and basil and mix.

Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4″ thick.

Place 1/4 cup of sauce in the bottom of a 9 x 12″ baking dish, and place zucchini halves cut side up.

Stuff the zucchini with ricotta mixture (scant 1/4 cup) and top each with 2 tbsp marinara, 2 tbsp mozzarella. Cover with foil and bake 40 to 45 minutes until cheese is melted and zucchini is cooked through.

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