Lasagna Stuffed Zucchini Boats

Source: https://themodernproper.com/print/lasagna-stuffed-zucchini-boats-1 1/1

Ingredients:

• 1 lb Ground chicken
• 1 Red bell pepper, diced
• 1 Jar marinara sauce
• 8 oz Ricotta cheese
• 1 1/2 Cupsfresh spinach, chopped
• 4 Cloves garlic
• 1 Egg
• 2 tbsp Flat leaf parsley, minced, divided
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 4 Medium zucchinis, cut in half lengthwise, centers
• scooped out
• 8 oz Fresh mozzarella,sliced
• 1/4 cup Parmesan cheese, grated
• Red pepper flakes, optional

How to:

1. Heat your oven to 375° F.
2. In a large skillet, brown the ground chicken until no pink remains. Stir in 3/4 of the pasta
3. sauce and bell pepper. Let simmer 10 minutes. Remove from heat and set aside.
4. In a small bowl, gently mix the ricotta cheese, spinach, garlic, egg, 1 tablespoon of parsley, salt
5. and pepper until thoroughly incorporated.
6. Slice zucchini lengthwise and carefully scoop out the center with a spoon to create a shell or
7. boat. Place zucchini skin side down in a baking dish.
8. Fill each zucchini with equal amounts of the chicken mixture. en dollop the ricotta mixture
9. on top of the chicken. Place a few thin sliced of fresh mozzarella on each zucchini half. Spread
10. the remaining pasta sauce over the zucchini boats and top with 1/2 of the parmesan cheese.
11. Bake 35 minutes or until zucchini is tender and cheese is bubbly.
12. Sprinkle with remaining tablespoon of parsley and parmesan cheese.