White Lasagna Zucchini Boats

White Lasagna Zucchini Boats

This recipe offers a lighter twist on classic lasagna, using zucchini boats instead of pasta sheets. It’s perfect for a quick and delicious weeknight meal.

Ingredients:

• 2 large zucchinis
• 2 teaspoons olive oil
• 1 pound ground chicken or turkey
• 1 heaping cup baby spinach, roughly chopped
• 4 garlic cloves, minced
• 3 teaspoons Italian seasoning
• Salt and ground black pepper to taste
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley (optional)
• 1/2 cup shredded mozzarella cheese

Cooking Guide:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the zucchini: Wash and halve the zucchinis lengthwise. Using a spoon, scoop out the flesh, leaving a 1/4-inch border. Place the zucchini halves on the prepared baking sheet, cut-side down, and bake for 10 minutes.
3. Cook the filling: Meanwhile, heat olive oil in a large skillet over medium heat. Add ground chicken or turkey and cook until browned, breaking it up with a spoon. Drain any excess grease.
4. Sauté the vegetables: Add spinach and garlic to the skillet and cook until spinach is wilted, about 2 minutes. Stir in Italian seasoning, salt, and pepper.
5. Make the ricotta mixture: In a medium bowl, combine ricotta cheese, Parmesan cheese, and parsley (if using).
6. Assemble the boats: Once the zucchini halves are par-baked, remove them from the oven and spoon the ricotta mixture into each zucchini boat. Top with the cooked chicken and spinach mixture.
7. Bake again: Sprinkle the tops of the boats with mozzarella cheese. Bake for 15-20 minutes, or until the cheese is melted and bubbly.

Tips:

• For a vegetarian option, omit the ground meat and add an extra cup of chopped vegetables, such as mushrooms or bell peppers, to the skillet with the spinach.
• If you don’t have fresh parsley, you can substitute 1 teaspoon of dried parsley.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
• To make this recipe ahead of time, assemble the boats up to the point of baking. Cover them tightly with plastic wrap and refrigerate for up to 24 hours. Bake as directed when ready to serve.

Enjoy this delicious and healthy twist on a classic Italian dish!