Libby Wunderlich, MEd, RDN, LDN

Zucchini Lasagna Boats🤭

Ingredients:
• 4 zucchini halved lengthwise & scooped out
• 1 Ib ground chicken or turkey
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp garlic powder
• 1/2 tsp Italian seasoning
• 1/4 tsp Red pepper flakes
• 24 oz jar marinara sauce
• 1 cup chopped baby spinach
• 8 oz ricotta cheese
• 1/2 cup Parmesan cheese
• 1 egg
• 11/2 cups mozzarella cheese

1. Preheat the oven to 375°F.
2. In a large skillet over medium-high heat, cook the ground beef. Add the salt, pepper, garlic powder, Italian seasoning, and red pepper flakes. Cook, stirring occasionally, until the beef is browned and cooked through.
3. Stir in half of the marinara sauce.
Remove from the heat and set aside.
4. In a medium bowl, combine the ricotta, spinach, Parmesan cheese, egg, and a pinch of salt and pepper.
5. Spread the remaining marinara sauce in the bottom of a large casserole dish.
Arrange the zucchini halves in the dish.
6. Fill each zucchini boat with a generous spoonful of the ricotta mixture, then top with the meat sauce. Use any remaining ricotta mixture on top of the zucchini boats. Sprinkle the mozzarella evenly over the top.
7. Bake for 25-30 minutes, or until the zucchini is tender and the cheese is melted and bubbly.