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

  Part skim milk

  1 cup, shredded or 112g

• Parmesan cheese

  Shredded

  ¼ cup or 20g

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