Lasagna Stuffed Zucchini Boats

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Ingredients

1 lb Ground chicken

1 Red bell pepper, diced

1 Jar marinara sauce

8 oz Ricotta cheese

1 1/2 Cups fresh spinach, chopped

4 Cloves garlic

1 Egg

2 tbsp Flat leaf parsley, minced, divided

1/2 tsp Salt

1/4 tsp Pepper

4 Medium zucchinis, cut in half lengthwise, centers scooped out

8 oz Fresh mozzarella, sliced

1/4 cup Parmesan cheese, grated

Red pepper flakes, optional

Directions

Heat your oven to 375° F.

In a large skillet, brown the ground chicken until no pink remains. Stir in 3/4 of the pasta sauce and bell pepper. Let simmer 10 minutes. Remove from heat and set aside.

In a small bowl, gently mix the ricotta cheese, spinach, garlic, egg, 1 tablespoon of parsley, salt and pepper until thoroughly incorporated.

Slice zucchini lengthwise and carefully scoop out the center with a spoon to create a shell or boat. Place zucchini skin side down in a baking dish.

Fill each zucchini with equal amounts of the chicken mixture. Then dollop the ricotta mixture on top of the chicken. Place a few thin sliced of fresh mozzarella on each zucchini half. Spread the remaining pasta sauce over the zucchini boats and top with 1/2 of the parmesan cheese.

Bake 35 minutes or until zucchini is tender and cheese is bubbly.

Sprinkle with remaining tablespoon of parsley and parmesan cheese.