Lasagna Zucchini Boats

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Ricotta cheese

  Part skim milk

  ½ cup or 124g

• Parsley

  Raw

  1 ½ tbsp or 6g

• Pepper

  Spices, black

  1 dash or 0.1g

• Salt

  Table

  1 dash or 0.4g

• Mozzarella cheese

  Whole milk

  1 cup, shredded or 112g

• Parmesan cheese

  Low sodium

  ¼ cup, grated or 25g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Ground turkey

  Poultry food products, raw

  16 oz or 456g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  1 cup or 257g

• Basil

  Fresh

  1 ½ tbsp, chopped or 4g

• Egg

  Whole, fresh eggs

  1 large or 50g

Directions

1. Preheat oven to 400 degrees F. Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim to create boats. Set aside.
2. In a mixing bowl stir together ricotta cheese, egg, and 1 1/2 tbsp of the parsley. Season lightly with salt and pepper. Stir in 1/2 cup of the mozzarella cheese and the parmesan cheese. Set aside.
3. Heat 2 tsp of the olive oil in a large non-stick skillet over medium-high heat.
4. Crumble turkey into pan, season with salt and pepper and cook, stirring occasionally and breaking up beef when stirring, until browned.Stir in marinara sauce and 1 tbsp of the basil, remove from heat.
5. To assemble boats, brush both sides of of zucchini lightly with remaining 2 tsp olive oil and place in two baking pans. Divide cheese mixture among zucchini spooning about 2 1/2 tbsp into each, then spread cheese mixture into and even layer. Divide sauce among zucchini adding a few heaping spoonfuls to each.
6. Cover baking dishes with foil and bake in the preheated oven 30 minutes. Remove from oven, sprinkle tops with remaining 1/2 cup mozzarella, return to oven and bake until cheese has melted and zucchini is tender, about 5 minutes. Sprinkle tops with remaining 1/2 tbsp of fresh basil and parsley and serve warm.