9
Aug
16

VEGGIE LASAGNA ZUCCHINI BOATS

Lasagna-Zucchini-Boats

We love these hollowed out zucchini boats stuffed with a veggie lasagna filling because zucchini is one of the lowest calorie veggies chock-full of antioxidants and excellent vitamins and it complements just about anything! Plus, a little low fat melted cheese makes this recipe a little extra YUM without all the calories, fat and carbs of regular lasagna! Enjoy in confidence!

GATHER:
For the filling:

1 teaspoon olive oil
2 loose cups baby spinach, chopped
3 cloves chopped garlic
1/3 cup chopped onion
1/3 cup chopped red bell pepper
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

For the marinara:

1 teaspoon olive oil
1 clove garlic, smashed with side of knife
1 1/2 cups crushed tomatoes (I always use Tuttorosso)
salt and black pepper
1 tbsp chopped basil

For the zucchini boats:

4 (40 oz total) medium zucchini
1 cup part skim shredded mozzarella (Polly-O)

MAKE:
*Preheat oven to 400°F.
*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.
*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.
*In a medium bowl add the ricotta, parmesan cheese and egg, mix well. Add the cooked vegetables and basil and mix.
*Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4″ thick.
*Place 1/4 cup of sauce in the bottom of a 9 x 12″ baking dish, and place zucchini halves cut side up.
*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.

EAT:
4 Servings, Serving Size: 2 boats
Calories: 300
Protein: 22g
Carbohydrates: 22.5g
Fat: 14.5g

Skinnytaste.com

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