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.
- 2 large zucchini
- 2 teaspoons extra-virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- ½ cup part-skim ricotta
- 1 large garlic, minced
- 1 tablespoon chopped fresh parsley
- 6 ounces cooked Italian chicken sausage (about 2½ links), chopped
- 1 cup diced fresh tomatoes
- 1 teaspoon Italian seasoning
- ⅓ cup finely shredded Parmesan cheese
- Preheat oven to 425°F.
- 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.
- Combine ricotta, garlic and parsley in a small bowl. Combine sausage, tomatoes and Italian seasoning in a medium bowl.
- 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.
- 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.
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