Veggie Lasagna Zucchini Boats Recipe

Preheat the oven to 400 degrees F.

In a medium pot, heat the olive oil over medium heat. Add garlic and sauté for about 1 minute.

Add the crushed tomatoes, salt and black pepper to taste. Stir and reduce heat to low, cover and simmer for 5 minutes, then add fresh basil.

Heat a large nonstick sauté pan over medium heat, add the oil, onion, garlic and red pepper and season with ⅛ tsp salt. Cook for 3 to 4 minutes, until soft. Add the baby spinach and sauté for about 1 minute until wilted.

In a medium bowl add the ricotta, parmesan cheese and egg, then mix well. Add the cooked vegetables and basil, then mix.

Cut the zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving ¼-inch thick.

Place ¼ cup of sauce in the bottom of a 9×12-inch baking dish, and place the zucchini halves cut side up. Stuff the zucchini with ricotta mixture, with a scant ¼ cup, then top each with 2 tablespoons of marinara and 2 tablespoons of mozzarella.

Cover with foil and bake for 40 to 45 minutes until cheese is melted and zucchini is cooked through.

Serve warm, and enjoy!