Veggie Lasagna Zucchini Boats

If you’ve been following me for a while, you probably know how much I love zucchini boats; I have a turkey taco stuffed zucchini version, an Italian turkey sausage stuffed zucchini, a chicken enchilada stuffed zucchini, and a turkey santa-fe stuffed zucchini. This lasagna boat makes a great vegetarian option.

These zucchini boats are loaded with a ricotta cheese, spinach and bell pepper filling then topped with my quick homemade marinara. They are super filling, although the suggested serving is two, I couldn’t even finish them. I also couldn’t fit them all on one baking dish since my zucchinis where pretty large so I saved the others to bake the next day, but if you want to make them all either use a large dish or fit them in two dishes. Because these are made with such few ingredients, the key to making them great is good quality ingredients. Parmigiano Reggiano cheese, fresh basil and good quality tomatoes to make the marinara are a must. For years, I’ve been talking about the only brand of canned tomatoes I use, Tuttorosso (green label). You just can’t make a bad sauce with them, anytime I try another brand I’m always disappointed. Tuttorosso took notice on how much I love their brand and ask me to partner with them to create a new recipe. These are perfect for summer, especially with the start of zucchini season, hope you enjoy!