I wanted to share this great recipe with ya’ll. Who doesn’t love lasagna, and when you can freshen it up with zucchini noodles – even better. But what about when you stuff it into zucchini, and cut the labor-intensive process of making zucchini noodles (labor intensive if you don’t have a mandolin slicer). I tested this one for my cookbook a while back and its a crowd pleaser for sure. ENJOY!
Lasagna Zucchini Boats
- 3 zucchinis (about 8-9” in length)
1 pound Italian sausage
2 garlic cloves, minced
1/2 cup onions, diced
1 cup diced tomatoes
2 tbsp balsamic vinegar
1/2 cup loosely packed basil leaves, divided
2 cup cottage cheese, drained
2 cups mozzarella cheese – divided
1 cup parmesan cheese
1 tsp black pepper
1. Pre heat oven to 375 degrees. Wash zucchini, and slice in half length wise. Scoop out seeds and discard. The outer shell of the zucchini should be about 1/4-1/2” thick.
In a large frying pan, brown sausage with garlic, onions, diced tomatoes, balsamic vinegar and 1/4 cup chopped basil leaves. 2. Once sausage is cooked, reduce heat to low and simmer until most of the liquid is evaporated. Stir occasionally.
In a mixing bowl, mix drained cottage cheese, 1 cup mozzarella cheese, parmesan cheese, 1/4 cup basil, egg, and black pepper.
3. In a 9×13” baking dish, lay out zucchini boats. Equally divide the sausage mixture into each boat. Top with the cheese mixture. Sprinkle the entire casserole dish with remaining cup of mozzarella cheese.
4. Cover dish with tin foil and bake for 20 minutes. Uncover and bake for an additional 10 minutes. Let sit for 5 minutes before serving.
If you like this recipe, feel free to FOLLOW my blog to catch more good eating and straight talk!