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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 187.7
  • Total Fat: 9.7 g
  • Cholesterol: 33.6 mg
  • Sodium: 301.2 mg
  • Total Carbs: 12.1 g
  • Dietary Fiber: 2.3 g
  • Protein: 13.7 g

View full nutritional breakdown of Lasagna Zucchini Boats calories by ingredient
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Lasagna Zucchini Boats

Submitted by: CAFFEINEVICTORY

Introduction

I'm not a dedicated measurer so PLEASE take the nutritional estimates to be ESTIMATES. Also, amount of ingredients will greatly depend on size of the zucchini. I'm not a dedicated measurer so PLEASE take the nutritional estimates to be ESTIMATES. Also, amount of ingredients will greatly depend on size of the zucchini.
Number of Servings: 4

Ingredients

    1 large zucchini
    ~ 1/2 cup low-fat ricotta
    2 cloves of garlic
    Italian spices (dried basil, oregano, thyme)
    ~1-2 T of Parmesan, grated
    ~2 T lemon juice
    ~1/2 cup canned diced tomatoes
    ~1/2 cup white navy beans
    ~1/2 cup shredded mozzarella cheese
    salt & pepper to taste

Directions

1. Preheat your oven to 450 F

2. Slice the zucchini lengthwise. Slice each side in half so you have 4 "boats". Hollow them out.*

3. Put ricotta, garlic, parmesan, spices, lemon juice in a food processor. Pulse until combined.

4. Scoop the ricotta mixture evenly into zucchini "boats".

5. Evenly top with navy beans and tomatoes.
6. Cook in oven for approximately 20 minutes. Zucchini should be getting tender.

7. Top with mozzarella.

8. Bake or broil until cheese is melted and bubbly. I like mine a bit browned so I broiled mine.

9. Add salt and pepper to taste.

10. Grab a knife and fork and EAT!

*left over zucchini innards can be used for baking :)

Serving Size:4 servings, 1/4 zucchini each

Number of Servings: 4

Recipe submitted by SparkPeople user CAFFEINEVICTORY.






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