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.