Lasagna Stuffed Zucchini

Prep Time: 30 minutes | Cook Time: 30 minutes | About 281 kcal per serving

2 large zucchini 2 tsp extra-virgin olive oil 1/2 cup part-skim ricotta 1 large garlic, minced 1 tbsp chopped fresh parsley 6 ounces cooked Italian sausage chopped 1 cup diced fresh tomatoes 1 tsp Italian seasoning 1/3 cup shredded Parmesan cheese 1/4 tsp salt 1/4 tsp ground pepper Yield: 4 servings

​​ Preheat your oven to 425°F. Cut the zucchini in half lengthways, then cut a slice off each end so that they sit flat. Scoop out the pulp from each section and discard, leaving just a shell. Then season the cut sides by brushing them with oil, salt and pepper. Leave the zucchini for a while and combine the ricotta, garlic and parsley in a bowl. Now combine sausage, tomatoes and Italian seasoning in a separate, slightly bigger, bowl. Spread 2 tablespoons of the ricotta mixture into each of your zucchini halves, then op with equal portions of the sausage mixture. One by one, place the ‘zucchini boats’ into a baking tray, cover with foil and bake in the oven for 25 minutes. Remove tray from oven and take off the foil. Then sprinkle the parmesan on the zucchini boats and bake for 5mins more until the cheese has melted and the tops are browning. Remove from oven, serve and enjoy! Serve with Greek Salad for maximum taste.

Lasagna Stuffed Zucchini

Prep Time: 30 minutes | Cook Time: 30 minutes | About 281 kcal per serving

Ingredients:

2 large zucchini 2 tsp extra-virgin olive oil 1/2 cup part-skim ricotta 1 large garlic, minced 1 tbsp chopped fresh parsley 6 ounces cooked Italian sausage chopped 1 cup diced fresh tomatoes 1 tsp Italian seasoning 1/3 cup shredded Parmesan cheese 1/4 tsp salt 1/4 tsp ground pepper Yield: 4 servings

Directions:

​​ Preheat your oven to 425°F. Cut the zucchini in half lengthways, then cut a slice off each end so that they sit flat. Scoop out the pulp from each section and discard, leaving just a shell. Then season the cut sides by brushing them with oil, salt and pepper. Leave the zucchini for a while and combine the ricotta, garlic and parsley in a bowl. Now combine sausage, tomatoes and Italian seasoning in a separate, slightly bigger, bowl. Spread 2 tablespoons of the ricotta mixture into each of your zucchini halves, then op with equal portions of the sausage mixture. One by one, place the ‘zucchini boats’ into a baking tray, cover with foil and bake in the oven for 25 minutes. Remove tray from oven and take off the foil. Then sprinkle the parmesan on the zucchini boats and bake for 5mins more until the cheese has melted and the tops are browning. Remove from oven, serve and enjoy! Serve with Greek Salad for maximum taste.