Pesto Lasagna Zucchini Boats
- 1 lb. ground turkey
- Cooking spray
- 4 medium zucchini
- ½ cup ricotta cheese
- ¼ cup pesto
- 2 cups pre-cooked turkey sausage crumbles
- ⅔ cup pasta sauce
- ½ cup shredded mozzarella cheese
- Fresh basil, chiffonade, for garnish
Directions1. Preheat oven to 400°F. Cook ground turkey in a large skillet over medium-high heat. Set aside. 1. Spray a 9x13 inch baking dish with cooking spray. 1. Cut the ends off the zucchini and cut them in half, lengthwise. Use a spoon to scoop the center out of each zucchini half, leaving a ¼-inch thick zucchini boat. 1. In a medium-size bowl, add the ricotta and pesto. Mix until well combined. Spoon the pesto ricotta into the zucchini boats and spread the filling into an even layer. 1. Place the stuffed zucchini boats in the baking dish. Top the zucchini boats with the ground turkey and pasta sauce. Spread the sauce evenly. Sprinkle the zucchini boats with shredded cheese. 1. Cover the dish with aluminum foil. Bake for 35 minutes. 1. Remove the foil. Let the zucchini boats rest for 5-10 minutes before serving. Garnish with fresh basil, if desired, serve and enjoy.
Calories 240, Total Fat 16g (Saturated 5g, Trans 0g), Cholesterol 40mg, Sodium 670mg, Total Carbohydrate 8g (Dietary Fiber 1g, Sugars 4g), Protein 18g, Vitamin A 15%, Vitamin C 10%, Calcium 25%, Iron 10% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 4 servingsGluten Free Kid-friendly Main Dish Summer 10 Dollar Meal Winter 20 Minute Meal Fall Spring Baking