Lunch

LASAGNA-STUFFED ZUCCHINI

LASAGNA-STUFFED ZUCCHINI
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Servings: 3
Calories: 181 kcal
Ingredients
  • 2 large zucchini
  • 2 teaspoons extra-virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • ½ cup part-skim ricotta
  • 1 large garlic, minced
  • 1 tablespoon chopped fresh parsley
  • 200 g cooked Italian chicken sausage (about 2½ links), chopped
  • 1 cup diced fresh tomatoes
  • 1 teaspoon Italian seasoning
  • 76 g finely shredded Parmesan cheese
Instructions
  1. Preheat oven to 425°F.

  2. Cut zucchini in half lengthwise. Cut a thin slice off the bottoms so each half sits flat. Scoop out the pulp, leaving a ¼-inch shell (discard the pulp). Brush the cut sides with oil and sprinkle with salt and pepper.

  3. Combine ricotta, garlic, and parsley in a small bowl. Combine sausage, tomatoes and Italian seasoning in a medium bowl.

  4. Spread about 2 tablespoons of the ricotta mixture in each zucchini half. Top with equal portions of the sausage mixture. Place the zucchini boats in a 9-by-13-inch baking pan and cover with foil.

  5. Bake for 25 minutes. Remove the foil and sprinkle the zucchini with Parmesan. Bake, uncovered until the cheese is melted and starting to brown, about 5 minutes more.

Nutrition information
  1. Serving size: 1 zucchini boat

  2. 10 g fat(4 g sat)

  3. 1 g fiber

  4. 7 g carbohydrates

  5. 15 g protein

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