This luscious pasta-free lasagna is the third entry in zucchini/tomato Chefery Challenge! Enjoy. The nutrition facts are at Calorie Count!
Boat Lasagna
Ingredients:
1 very large zucchini
a drizzle (maybe a tablespoon) of olive oil
garlic bread sprinkle or garlic salt
black pepper
1 pound of lean ground turkey
1 tablespoon of olive oil
salt, pepper, italian seasonings mix
1 jar prego extra chunky pasta sauce
1/2 cup parmesan shredded
1 cup mozzarella shredded
1/2 cup ricotta
Directions:
Slice a large zucchini lengthwise and hollow out the seeds etc. Brush with the olive oil, and sprinkle with the garlic bread sprinkle or the garlic salt and black pepper.
place in 350 degree oven for about 30 or 40 minutes or until the zucchini has lost it's boat shape.
In a pan, brown the seasoned turkey in the oil and drain off some of the liquid. Add the Prego and let it simmer well to meld the flavors. Turn off the heat and let it sit until the zucchini boats are done.
Take the "boats" out of the oven and spoon the meat mixture onto them. coat with thin layers of riccota and cover with a mixture of the cheeses. Put back in the oven until the cheese is melty and bubbly.
This sounds so good! My dad hates pasta, so this is a great way to make lasagna that he will actually eat and enjoy!
ReplyDeleteHollie, glad you want to try it! The tricky part is really cooking the "boat" for long enough for it to lose it's boat shape. The first time I made it I forgot i had it in the oven and I really don't know how long it was in but it was just right!! The second time, I did not cook it until it lost it's shape and it just wasn't as good :-(
ReplyDeleteSusan
To shorten the time the zucchini needs to cook all the way through, I put a small amount of water in the bottom of the baking dish - just enough to create some steam (don't want to get it into the zucchini and make a wet mess). Cover the dish with foil before putting it in the oven, making sure the edges are pretty tightly sealed. This will help steam the zucchini. I remove the foil after 30 minutes or so and continue cooking until the zucchini is tender and there is a nice crust on the top. I make homemade Italian sausage using the ground turkey and use my own marinara sauce but other than that I make it virtually the same way as the recipe.
ReplyDeleteI've been doing stuffed zucchini ever since I found a hidden 3 lb monster in our first veggie garden 33 years ago. Everyone in my family loves it.
I loved this recipe. I cooked the ground turky with a little italian saugage to get all the good flavor from the saugage.
ReplyDeleteIt was only my second time cooking with zucchini and I will continue to use it.
Thanks so much