Zucchini lasagna Boats

Boating season is in full swing and for some reason I always equate summertime to lasagna, maybe it’s because I spend so much time in the summer at the ball field that an awesome light summer vegetable filled casserole dish that creates hearty leftovers is exactly what my family needs. I also love squash, from blossoms to fruit, they are amazing, packed with all kinds of nutrients. Recent studies have come out touting that all we knew about cheese and cholesterol and heart health is wrong and that a good full fat grass fed cheese products like ricotta is actually good for you, just warms my heart! This one’s a quick one because I’m at the ballpark writing it, game on!
Check out www.westonaprice.org for more information.
From my table to your’s, play ball!

Ingredients
​Boats (with four cheeses!) for a quick weeknight meal! Vegetarian & Gluten Free, makes four boats.
5 ounces fresh sauteed spinach with butter, garlic and salt(est 1 bunch fresh spinach)
4 large zucchini
2 cups whole milk organic ricotta cheese
1 ½ cups grated mozzarella cheese, divided
½ cup grated Parmesan cheese
½ teaspoon salt
1/8 teaspoon pepper
2 cups of your favorite marinara sauce or a quick saute and blend of marinara ingredients, I like to make in bulk and can it for later use.

Instructions
Preheat oven to 400 degrees F.
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, 1 cup of the mozzarella, the Parmesan, salt, and pepper in a large bowl and stir to combine. Stir in the sauteed 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

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