Rating: 4.17 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Gallery

Read the full recipe after the video.
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F.

    Advertisement
  • Cut zucchini in half lengthwise. Cut a thin slice off the bottoms so each half sits flat. Scoop out the pulp, leaving a 1/4-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.

Nutrition Facts

181 calories; protein 15.1g; carbohydrates 7.3g; dietary fiber 1.5g; sugars 3.3g; fat 10.5g; saturated fat 4.1g; cholesterol 46.9mg; vitamin a iu 905.8IU; vitamin c 23.2mg; folate 34.2mcg; calcium 192.7mg; iron 1.2mg; magnesium 30.7mg; potassium 393.1mg; sodium 538.1mg; thiamin 0.1mg.
Advertisement