Zucchini Lasagna


2 whole zucchinis
½ cup ricotta cheese
1 large egg
1 tbsp Clearly Organic Italian Seasoning
½ cup Best Choice Fancy Shredded Mozzarella Cheese – extra for garnish
¼ cup Best Choice Parmesan & Roman Cheese
4 oz lean ground meat (beef, turkey, venison)
2 tbsp Best Choice Olive Oil
1 cup Best Choice Tomato Sauce
Best Choice Basil for garnish

Preheat oven to 400 degrees.

Cut each zucchini in half. Using a spoon, scoop centers leaving ¼-inch rim, creating boat-shapes. Place in baking pans. In mixing bowl, stir together ricotta cheese, egg and Italian seasoning. Then, stir in ¼ cup mozzarella cheese and parmesan cheese.

In a sauce pan, heat olive oil over medium-high heat. Cook meat until no longer pink. Season with salt and pepper to taste. Once meat is browned, add tomato sauce to pan; stir together; remove from heat.

Scoop all of the cheese mixture evenly into each zucchini; spread evenly inside of zucchini boat. Repeat with sauce mixture. Cover baking pan with foil and place in the oven. Bake for around 20 minutes. Remove pans. Sprinkle top of each zucchini boat with mozzarella cheese, replace in oven and cook for five more minutes. Remove pans from oven. Sprinkle top of each boat with basil, serve and enjoy!

Serves 4.

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