Stuffed Lasagna Zucchini Boats

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Ingredients

Stuffed Lasagna Zucchini Boats Ingredients:

  • 4 large zucchini
  • 5 handfuls of spinach
  • 15 oz ricotta cheese
  • 1 ½ cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1 ½ teaspoons minced garlic
  • ½ teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups marinara sauce

Instructions

Stuffed Lasagna Zucchini Boats Directions:

  • Preheat the oven to 400 degrees F. Slice each zucchini in half, lengthwise. Using a metal spoon or melon baller, hollow out the center of each zucchini. Place zucchini in a baking dish and set aside.
  • Warm the tablespoon of olive oil in a large skillet over medium heat. Add the garlic and allow it to heat through for 2-3 minutes. Add the spinach and gently stir for 3-4 minutes until spinach has wilted. Remove from heat.
  • Place the ricotta cheese, 1 cup of the shredded mozzarella, the parmesan, salt and pepper in a large bowl and stir to combine. Add the cooked spinach and incorporate into the cheese mixture.
  • Spoon the filling into the zucchini boats. Evenly spoon on the marina sauce and top with the remaining ½ cup of shredded mozzarella cheese.
  • Cover the baking dish with foil and bake for 30 minutes. Uncover and bake for an additional 5 minutes.