Zucchini Lasagna Boats

  • 15 oz. ricotta cheese
  • 1/4 cup parmesan cheese, grated
  • 1/2 cup shredded mozzarella or Monterrey jack 
  • 1 tsp. garlic powder
  • 1 tsp. Italian seasoning
  • Seasoned salt, pepper, to taste 
  • 1 large egg
  • 4-6 medium zucchini, cleaned and trimmed
  • 4 cups marinara sauce- Jarred is fine, or you can make your own.

  1. Peel zucchini in alternating strips, so they look like they have stripes. Slice in half, lengthwise. Use a spoon to scrape out the seeds to form the boats.
  2. Place zucchini on a microwave safe plate and microwave for 5 minutes or until zucchini start to soften.
  3. Remove zucchini from microwave. Allow to cool while you prep the filling. 
  4. Pre-heat oven to 350 degrees. 
  5. Combine first 6 ingredients and check for seasoning. 
  6. Add egg and stir well to combine.
  7. Spray a baking dish with cooking spray or drizzle with olive oil. Line up zucchini in the baking dish, hollow side up.
  8. Fill the zucchini with the cheese mixture. I put it in a piping bag and filled them, for less mess, but you can just spoon it in.
  9. Drizzle with about 2 cups of the marinara sauce.
  10. Bake at 350 for 30 minutes.
  11. Serve with remaining marinara on the side.


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