Lasagna-Stuffed Zucchini

By Ellie

4 Person

60 Minutes

181 Calories

Swap vegetables for noodles in this healthy lasagna-inspired recipe. Stuffing zucchini boats with chicken sausage, tomato, ricotta and herbs gives you all the flavors of lasagna without all the carbs.

Ingredients

⅓ cup finely shredded Parmesan cheese
1 tsp. Italian seasoning
1 cup diced fresh tomatoes
6 oz. cooked Italian chicken sausage (about 2½ links), chopped
1 tbsp. chopped fresh parsley
1 large garlic, minced
½ cup part-skim ricotta
¼ tsp. ground pepper
¼ tsp. salt
2 tsp. extra-virgin olive oil
2 large zucchini

Method

01

Preheat oven to 425°F.
02

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.
03

Combine ricotta, garlic and parsley in a small bowl. Combine sausage, tomatoes and Italian seasoning in a medium bowl.
04

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.
05

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.

Related Tags

Thanksgiving Stuffing Recipes

Lasagna-Stuffed Zucchini

4.4

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Calorie 181 Kcal
Prep Time 30 Mins
Cook Time 30 Mins
Total Time 60 Mins

02 Ingredients

⅓ cup finely shredded Parmesan cheese

1 tsp. Italian seasoning

1 cup diced fresh tomatoes

6 oz. cooked Italian chicken sausage (about 2½ links), chopped

1 tbsp. chopped fresh parsley

1 large garlic, minced

½ cup part-skim ricotta

¼ tsp. ground pepper

¼ tsp. salt

2 tsp. extra-virgin olive oil

2 large zucchini

03 Method

Step 1

Preheat oven to 425°F.

Step 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.

Step 3

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

Step 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.

Step 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.

04 Author