This luscious pasta-free lasagna is the third entry in zucchini/tomato Chefery Challenge! Enjoy. The nutrition facts are at Calorie Count!
1 very large zucchini
a drizzle (maybe a tablespoon) of olive oil
garlic bread sprinkle or garlic salt
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
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.