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!
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
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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