Zucchini Lasagna Boat Recipe


I saw a recipe recently, well it was actually just a photo with the recipe title on pinterest, for "Spaghetti Squash Lasagna" & thought I HAD to try it!

But when I went to the store to grab the ingredients, they were out of spaghetti squash. That's where the idea to roll with zucchini came from!

So I never actually read the original recipe...

Often times, I'll see a photo of something & just guess on how I can recreate it.
OR I'll read part of the recipe & decide how to make my own version.
You could say that even a quick parooze on pinterest might just inspire my entire weekly meal plan.

(I'm pretty sure I get that food-creativity from my momma!! She taught me while I was growing up to use what you've got & improvise when you can! She also taught me how to look for great sales & stretch your meals.. super valuable lessons!)

That's actually EXACTLY what happened last week.

I pulled up pinterest - saw photos of the spaghetti squash, stuffed peppers, greek salad & a kale, sweet potato, chicken crock pot recipe - jotted down a rough list & ran to the store within an hour!

Okay, so back to the "recipe."
Since I didn't measure anything, we all have to get a bit creative.

Let's all just agree up front to use our imaginations a bit so you can cater this to your taste/what's in your fridge + be willing to go with your gut to decide when it looks about "right."

Deal?

Zucchini Lasagna Boats

Ingredients:

Zucchini
(grab the largest or widest pieces you can find)
Cottage Cheese
Shredded Mozzarella Cheese
Egg
Seasonings
(I used Himalayan Salt, Pepper, Red Pepper Flakes & Dried Parsley)
A marinara or sauce of your choice

So how many veggies do you buy..

I would say to plan for at least one zucchini for each person.
We each had a half when we were eating it as a "side" with some grilled chicken, but could have eaten more & definitely would have if it was our primary entree.

When I made this "recipe," I was only cooking for the two of us. So keep in mind that my LOOSE directions are for two zucchinis/people.

Directions:

1. Wash the zucchini, cut in half (long ways) & scoop out the middle part to create your "boats"


When I scooped out the seeds, it still wasn't quite wide enough. So I used my knife to widen it up a bit, then followed with a spoon to clean it up.

Not going to lie, it about killed me not to have a purpose for the scooped-out pieces. If you're a SUPER creative person, maybe you can come up with some ideas. Maybe buy a little more zucchini & use the left over parts with it for zucchini bread?? I don't know.. but if you're a #FrugalFelicia too, let me know what you decide to try!

Then, I seasoned my veggies with some himalayan salt + pepper & placed in a dish.
(I sprayed my dish with a little coconut oil)

2. Create your FILLING

This is where you're going to have to eye-ball//go with your gut.

Because I'm totally spit-balling here as I estimate what I used.



First, I grabbed my cottage cheese. Let's say I used a cup & a half to two cups for the two of us. However, I had some extra filling I ended up scooping on top.

Next, I cracked one egg into the cottage cheese.

Then, I sprinkled a palm full of shredded mozzarella in.. I saved a a little for the tops too!

Finally, I seasoned the mixture with himalayan salt, pepper & dried parsley.

Stir this until it's completely mixed together.

3. Fill your boats!


Like I said, I ended up being PRETTY generous with how much I put in mine!! I definitely could have stretched it to share with a third zucchini.

4. Top with a marinara or sauce of your choice & sprinkle with a little more shredded mozzarella cheese


I personally used a DELICIOUS mushroom marina that I got one sale (BOGO at publix!). You could use anything though, depending on your tastes. Something plain, spicy, with meat, etc!

5. Bake at 350 degrees covered for 30 minutes.
Then, for uncovered for another 30 minutes OR until zucchini is fork tender & the top is golden brown!


Seriously, it's THAT easy!!
And gosh - it tastes great, is inexpensive to make, is healthy & can be tailored to your tastes!

You could totally prep several of these for extra meals during the week OR this would be an easy meal to prepare if you have several guests coming over!

I already have a few variations in mind to try with this "recipe" in the future:

1. I'd love to add some sautéed spinach and/or mushrooms to the cottage cheese mixture!
2. I'd love to try mixing in either a browned meat (turkey or grass-fed beef) OR some chopped veggies (like onion, grape tomatoes or mushrooms) into the marinara on top!

I have no doubt that this SAME concussion could easily fill yellow squash, large tomatoes, spaghetti squash, portobello mushrooms OR be a tasty topping with egg plant! You could even slice any of those veggies in a way that would allow you to make more of a traditional, layered veggie lasagna!

Be sure to let me know if you try any variations of this recipe that turn out extra tasty.

Bon Appetite!
{be sure to SHARE this recipe with your friends!}



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