Lasagna-Stuffed Zucchini

  • 1 large or 2 small zucchini
  • 1 small container of ricotta cheese
  • 1 egg
  • 1 1/2 c. shredded mozzarella cheese, divided
  • 1/2 c. grated parmesan cheese
  • 1 tsp. oregano
  • 1 tsp. basil
  • 1 tsp. parsley
  • 1 c. of your favorite spaghetti sauce or pesto

Cut zucchini in half the long way (end to end). Use a spoon and scrape out seeds and some of the flesh to create zucchini 'boat' of sorts. Wrap in tin foil and put in a 350 degree oven for 30-40 minutes until it starts to soften but is still firm. (This time is for a very large zucchini, will be less if you use smaller ones.) Meanwhile, mix together all the ingredients except for the spaghetti sauce (or pesto) and 1/2 c of mozzarella. When the zucchini comes out of the oven, unwrap it but leave it in the foil. Fill it with the cheese mixture (it will be really full and rounded - yum!). Spread sauce or pesto evenly across the top, then top with remaining 1/2 c. of mozzarella cheese. Re-wrap with foil and put it back in the oven for another 30-40 minutes (again, adjust if using smaller zucchini) until tender and cheese is hot through. Slice and enjoy with Italian sausage and garlic bread!

  • Yields: 4 servings
  • Preparation Time: 70-90 minutes

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