One of my favorite vegetables to enjoy from our gardens is the zucchini. Breaded and fried is my favorite way to enjoy zucchini. Zucchini are an outstanding source of manganese and vitamin C. Plus, they are a great source of dietary fiber! If you’re a zucchini love like me I hope you’ll enjoy the zucchini boats recipe below!
3-Cheese Spinach Lasagna Zucchini Boats
Yields: 8 zucchini boats
Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes
- 4 large zucchini
- 5 handfuls of spinach
- 15 oz ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tablespoon olive oil (I love Cervasi)
- 1 ½ teaspoons minced garlic
- ½ teaspoon salt
- 1/8 teaspoon pepper
- 2 cups marinara sauce
Preheat the oven to 400°F. Slice each zucchini in half, lengthwise. Using a metal spoon or melon baller, hollow out the center of each zucchini. Place zucchini in a baking dish and set aside.
Warm the tablespoon of olive oil in a large skillet over medium heat. Add the garlic and allow it to heat through for 2-3 minutes. Add the spinach and gently stir for 3-4 minutes until spinach has wilted. Remove from heat.
Place the ricotta cheese, 1 cup of the shredded mozzarella, the parmesan, salt and pepper in a large bowl and stir to combine.
Add the cooked spinach and incorporate into the cheese mixture.
Spoon the filling into the zucchini boats. Evenly spoon on the marina sauce and top with the remaining ½ cup of shredded mozzarella cheese.
Cover the baking dish with foil and bake for 30 minutes. Uncover and bake for an additional 5 minutes.
What’s your favorite way to enjoy zucchini? Comment below and share with us!