Spinach and Cheese Lasagna Stuffed Zucchini Boats
from kristineskitchenblog.com
Enjoy these Spinach and Cheese Lasagna Stuffed Zucchini Boats for a quick weeknight meal! (Vegetarian & Gluten Free)
Prep Time20 minutes mins
Cook Time35 minutes mins
Total Time55 minutes mins
Servings: 4
Calories: 389kcal
- 5 ounces frozen chopped spinach
- 4 large zucchini
- 1 cup part-skim ricotta cheese
- 1 cup cottage cheese*
- 1 ½ cups grated mozzarella cheese, divided (6 ounces)
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- 1/8 teaspoon pepper
- 2 cups marinara sauce
Preheat oven to 400 degrees F.
Defrost the spinach in the microwave. Squeeze out the excess liquid using a clean kitchen towel. Set aside.
Slice each zucchini in half lengthwise. Use a spoon to scrape out the insides of the zucchini, forming a well for the filling. Place zucchini in a baking dish.
Place ricotta cheese, cottage cheese, 1 cup of the mozzarella, the Parmesan, salt, and pepper in a large bowl and stir to combine. Stir in the defrosted spinach.
Spoon the filling into the zucchini. Top with marinara sauce and the remaining ½ cup mozzarella cheese.
Cover the baking dish with foil and bake for 30 minutes. Uncover and bake 5 minutes more, until cheese is melted and zucchini are tender. Serve.
*Alternatively, you may omit the cottage cheese and increase the ricotta cheese to 2 cups.
Stuffed zucchini can be made up to a day ahead and then baked when you are ready to eat them.
Serving: 2halves | Calories: 389kcal | Carbohydrates: 21g | Protein: 32g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 72mg | Sodium: 1697mg | Potassium: 1219mg | Fiber: 5g | Sugar: 12g | Vitamin A: 5779IU | Vitamin C: 46mg | Calcium: 655mg | Iron: 3mg
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