https://www.recipefuel.com

Home
Dinner
Healthy Zucchini Boat Lasagna: A Veggie-Packed Delight

Start Reading Mode

min

0 0

Share
0 Views
Like 0

Ingredients

Adjust Servings:

	1,1,4 teaspoon olive oil teaspoon olive oil 40 oz total medium zucchini
	2,1,1 loose cups baby spinach chopped clove garlic smashed with side of knife cup part skim shredded mozzarella polly-o
	3,1 1/2 cloves chopped garlic cups crushed tomatoes i always use tuttorosso
	1/3 cup chopped onion salt and black pepper
	1/3,1 cup chopped red bell pepper tbsp chopped basil
	kosher salt
	3/4 cup part skim ricotta
	1/2 cup grated parmesan cheese
	1 large egg
	4 large basil leaves chopped plus more for garnish

Nutritional information

Calories

Carbohydrates

22.5g

Protein

22g

Fat

14.5g

Saturated Fat

85g

Cholesterol

625mg

Sodium

5.5mg

Fiber

Sugar

Blue Smart Points

Green Smart Points

Purple Smart Points

Points +

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Healthy Zucchini Boat Lasagna: A Veggie-Packed Delight

Name: Healthy Zucchini Boat Lasagna: A Veggie-Packed Delight
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: : 1,1,4; : 2,1,1; : 3,1 1/2; : 1/3; : 1/3,1; : 3/4; : 1/2; : 1; : 4

Features:

Cuisine:

Italian

These low-carb Veggie Lasagna Zucchini Boats are basically hollowed out zucchinis stuffed with a veggie lasagna filling and baked in the oven with marinara sauce and melted cheese SO GOOD!

30 min
Serves 4
Easy

Ingredients

1,1,4
2,1,1
3,1 1/2
1/3
1/3,1
3/4
1/2
1
4

Directions

If youve been following me for a while, you probably know how much I love zucchini boats; I have a turkey taco stuffed zucchini version, an Italian turkey sausage stuffed zucchini, a chicken enchilada stuffed zucchini, and a turkey santa-fe stuffed zucchini. This lasagna boat makes a great vegetarian option., Alt= , Alt= ,Zucchini Rollatini,Turkey Santa Fe Stuffed Zucchini,Zucchini Tots,Zucchini Pie,Zucchini Stuffed Chicken

Discover ground-breaking new supplements! SHOP & SAVE

Steps

1 Done	In a Medium Pot, Heat Olive Oil Over Medium Heat Add Garlic and Saute Until Golden, Careful not to Burn, About 1 Minute Add Crushed Tomatoes, Salt and Black Pepper to Taste Stir and Reduce Heat to Low, Cover and Simmer 5 Minutes, Then Add Fresh Basil
2 Done	Heat a Large Nonstick Saute Pan Over Medium Heat, Add Oil, Onion, Garlic and Red Pepper and Season With 1/8 Tsp Salt. Cook Until Soft, 3 to 4 Minutes. Add the Baby Spinach and Saute Until Wilted, About 1 Minute.
3 Done	in a Medium Bowl Add the Ricotta, Parmesan Cheese and Egg, Mix Well. Add the Cooked Vegetables and Basil and Mix.
4 Done	Cut Zucchini in Half Lengthwise and Using a Spoon or Melon Baller, Scoop Out Flesh, Leaving 1/4? Thick.
5 Done	Place 1/4 Cup of Sauce in the Bottom of a 9 X 12? Baking Dish, and Place Zucchini Halves Cut Side Up.
6 Done	Stuff the Zucchini With Ricotta Mixture (scant 1/4 Cup) and Top Each With 2 Tbsp Marinara, 2 Tbsp Mozzarella. Cover With Foil and Bake 40 to 45 Minutes Until Cheese Is Melted and Zucchini Is Cooked Through.