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 tbsp or 4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Salt

  Table

  1 dash or 0.4g

• Parmesan cheese

  Shredded

  4 tbsp or 20g

• Mozzarella cheese

  Part skim milk

  1 cup, shredded or 112g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Ground turkey

  Poultry food products, raw

  16 oz or 456g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  1 cup or 257g

• Basil

  Fresh

  1 tbsp, chopped or 3g

• Egg

  Whole, fresh eggs

  1 large or 50g

Directions

1. Preheat the oven to 400°F. Halve the zucchini lengthwise and scoop out the centers with a spoon, leaving about a 1/4-inch rim to form boats; set aside.
2. In a bowl, mix the ricotta, egg, and parsley until smooth. Season lightly with salt and pepper, then fold in the Parmesan and half of the mozzarella; set aside.
3. Heat half of the olive oil in a large nonstick skillet over medium-high heat. Add the turkey, season with a pinch of salt and pepper, and cook, breaking it up, until browned. Stir in the marinara sauce and basil, then remove from the heat.
4. Brush the zucchini, inside and out, with the remaining olive oil and arrange in two baking dishes cut-side up. Spoon the cheese mixture evenly into the boats, then top with generous spoonfuls of the turkey sauce.
5. Cover the dishes tightly with foil and bake for 30 minutes. Uncover, sprinkle with the remaining mozzarella, and bake until melted and the zucchini is tender, about 5 minutes more. Serve warm.