Lasagna Stuffed Zucchini Boats

1 Oct

I learned today that it is Vegetarian Awareness Month, so it felt fitting that I make a vegetarian meal for dinner. Not to mention the calorie laden meal I prepared yesterday that I needed to counteract. I do what I can to try and balance out my meals, even if it’s from one day to another by having light soup or salad or vegetarian meals if I am going to be having heavy carb-filled meals during the day or week.
I have made different kinds stuffed zucchini boats and each time they are light yet filling and mighty delicious. I got the idea for the lasagna stuffed zucchini boats from recipes I’ve seen where you replace lasagna pasta with zucchini slices, I felt like this captured that spirit but was less messy and quicker to make.

Lasagna Stuffed Zucchini Boats
Servings: 4
4 large zucchinis
3/4 cup ricotta
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 clove garlic, crushed
1 egg
1-1.5 cups tomato based pasta sauce (I used my ‘everything’ veggie pasta sauce)
1 cup shredded mozzarella

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Directions:
Preheat oven to 400 degrees.
Slice ends off washed zucchini, cut zucchini in half lengthwise. Carefully scrape out insides of zucchini but leave enough of a wall to keep stuffing inside (see picture below). Place zucchini in a baking dish. In a medium bowl mix ricotta, egg, salt, pepper, and garlic until well blended. Spread ricotta mixture in boats then cover with tomato sauce, cover baking dish with foil. Bake for 20 minutes, then cover boats with mozzarella, recover, and bake for another 15 minutes. Allow to cool for about 5 minutes before serving.

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I decided to serve mine with roasted Brussels sprouts which were a great side dish for this, but you could use orzo, pasta, garlic bread, etc.

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This meal had a great Italian flare but less calories than a traditional lasagna. There are so many great recipes that you can use out there for stuffed zucchini boats that incorporate all kinds of flavors and can give you your own ideas of how to make your own creation – like I did with this one!

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2 Responses to “Lasagna Stuffed Zucchini Boats”

  1. Lorene Sexton October 2, 2013 at 1:11 pm #

    The photos are beautiful, the recipe sounds delicious and the directions were perfect..definitely going to try this.
    And I love your idea of a lighter dinner after a heavier one! So sensible, takes the guilt away after some indulgence…which we all do from time to time!

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