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VEGGIE LASAGNA ZUCCHINI BOATS
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| 8 Smart Points 300 calories 1 hour Hollowed out zucchini boats stuffed with a veggie lasagna filling, all baked in the oven with melted cheese – YUM! INGREDIENTS: FOR THE FILLING: | |
| 1 teaspoon | olive oil |
| 2 cups | baby spinach, chopped |
| 3 cloves | chopped garlic |
| 1/3 cup | chopped onion |
| 1/3 cup | chopped red bell pepper |
| kosher salt | |
| 3/4 cup | part skim ricotta |
| 1/2 cup | grated parmesan cheese |
| 1 large | egg |
| 4 large | basil leaves, chopped plus more for garnish |
| FOR THE MARINARA: | |
| 1 teaspoon | olive oil |
| 1 clove | garlic, smashed with side of knife |
| 1 1/2 cups | crushed tomatoes, (I always use Tuttorosso) |
| salt | |
| black pepper | |
| 1 tbsp | chopped basil |
| FOR THE ZUCCHINI BOATS: | |
| 1 cup | part skim shredded mozzarella, (Polly-O) |
| 4 | medium zuchinni |
DIRECTIONS:
Preheat oven to 400°F.
In a medium pot, heat olive oil over medium heat. Add garlic and saute until golden, careful not to burn, about 1 minute. Add crushed tomatoes, salt and black pepper to taste. Stir and reduce heat to low, cover and simmer 5 minutes, then add fresh basil.
Heat a large nonstick saute pan over medium heat, add oil, onion, garlic and red pepper and season with 1/8 tsp salt. Cook until soft, 3 to 4 minutes. Add the baby spinach and saute until wilted, about 1 minute.
In a medium bowl add the ricotta, parmesan cheese and egg, mix well. Add the cooked vegetables and basil and mix.
Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4″ thick.
Place 1/4 cup of sauce in the bottom of a 9 x 12″ baking dish, and place zucchini halves cut side up.
Stuff the zucchini with ricotta mixture (scant 1/4 cup) and top each with 2 tbsp marinara, 2 tbsp mozzarella. Cover with foil and bake 40 to 45 minutes until cheese is melted and zucchini is cooked through.
NUTRITION INFORMATION Yield: 4 Servings, Serving Size: 2 boats
Amount Per Serving: Smart Points: 8 Points +: 8 Calories: 300 Total Fat: 14.5g Saturated Fat: g Cholesterol: 85mg Sodium: 625mg Carbohydrates: 22.5g Fiber: 5.5g Sugar: 7g Protein: 22g
Disclosure: This recipe is in partnership with Tuttorosso. Thank you for supporting the brands I love that make Skinnytaste possible. All thoughts are always my own.
© Skinnytaste - http://www.skinnytaste.com/veggie-lasagna-zucchini-boats/
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