A healthier way to enjoy lasagna with zucchini to hold all the tasty ingredients in one tasty boat.
Prep Time20mins
Cook Time35mins
Total Time55mins
Course: Main Course, Side Dish
Cuisine: Vegetables
Servings: 8Boats
Ingredients
4large zucchini
5handfuls of spinach
15Ouncesricotta cheese
1 ½cupsshredded mozzarella cheese
½cupgrated Parmesan cheese
1tablespoonolive oil
1 ½teaspoonsminced garlic
½teaspoonsalt
1/8teaspoonpepper
2cupsmarinara sauce
Instructions
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 the 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 it 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.