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Does your garden or farmers market have an overabundance of zucchini? Turn them into yummy Lasagna Zucchini Boats for a tasty dinner with leftovers for tomorrows lunch!

Ingredients

4 medium zucchini (about 2 1/2 pounds total), sliced into halves lengthwise

1 cup low fat plain cottage cheese

1 large egg

1 1/2 tablespoons chopped fresh parsley, plus more for garnish

1 1/4 cups shredded low fat mozzarella cheese

1/2 cup finely shredded parmesan cheese

1 pound lean ground turkey

4 teaspoon olive oil

Salt and freshly ground black pepper

1 3/4 cup marinara sauce

1 tablespoon chopped fresh basil, plus more for garnish

 

Directions

Preheat oven to 400 degrees. Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim to create boats. Set aside.

In a mixing bowl, stir together cottage cheese, egg and 1 1/2 tablespoons of the parsley. Season lightly with salt and pepper. Stir in 1/2 cup of the mozzarella cheese and all the parmesan cheese. Set aside.

Heat 2 teaspoons of olive oil in a large non-stick skillet over medium-high heat. Transfer turkey into pan, season with salt and pepper and cook, stirring occasionally, until browned

Stir in marinara sauce and 1 tablespoon of the basil, remove from heat.

To assemble boats, brush both sides of the zucchini lightly with remaining 2 teaspoons of olive oil and place in two baking pans (I used a 13 by 9).

Divide the cheese mixture among the zucchini boats, spooning about 2 1/2 tablespoons into each boat.

Divide the sauce among zucchini adding a few heaping spoonful’s to each boat.

Cover the baking dish with foil and place in oven for 30 minutes.

Remove from oven, sprinkle tops with remaining 3/4 cup mozzarella, return to oven and bake until cheese has melted and zucchini is tender, about 5 minutes.

Sprinkle with fresh basil and parsley and serve warm!  Enjoy!

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