zucchini lasagna

Zucchini Lasagna

Serves: 4

-4 large zucchini, halved lengthwise
-1/2 onion, diced
-2 cloves garlic, minced
-1/2 lb. ground chicken or turkey
-1 cup marinara sauce
-pinch of crushed red pepper flakes
-1 cup part skim ricotta
-kosher salt
-Freshly ground black pepper
-1 cup part skin shredded mozzarella
-Chopped fresh parsley, for garnish
1. Preheat oven to 350 degrees F. Score zucchini (like you’re dicing an avocado) and scoop out insides into a large bowl.
2. In a large skillet over medium-high heat, heat oil. Add onion and cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute.
3. Add ground chicken or turkey and cook until no longer pink, 6 minutes more, then add marinara and stir until combined.
4. Add crushed red pepper flakes.
5. Stuff zucchini: Spread ricotta on bottom of each zucchini boat and season with salt and pepper. Spoon sauce over ricotta layer and sprinkle with mozzarella.
6. Bake until zucchini is tender and cheese golden, 15 minutes.
7. Garnish with parsley and serve.