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Lasagna-Stuffed Zucchini

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Servings: 4
  • Course: Main Dish

Swap vegetables for noodles in this healthy lasagna-inspired recipe. Stuffing zucchini boats with chicken sausage, tomato, ricotta and herbs gives you all the flavors of lasagna without all the carbs.

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Ingredients

  • 2 large zucchini
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/2 cup part-skim ricotta
  • 1 large clove garlic, minced
  • 1 tablespoon chopped fresh parsley
  • 6 ounces cooked Italian chicken sausage (about 2 1/2 links), chopped
  • 1 cup diced fresh tomatoes
  • 1 teaspoon Italian seasoning
  • 1/3 cup finely shredded Parmesan cheese
  • Reynolds Wrap® Non-Stick Aluminum Foil

Directions

Step 1

Preheat oven to 425°F.

Step 2

Cut zucchini in half lengthwise. Cut a thin slice off the bottoms so each half sits flat. Scoop out the pulp, leaving a 1/4-inch shell (discard the pulp). Brush the cut sides with oil and sprinkle with salt and pepper.

Step 3

Combine ricotta, garlic and parsley in a small bowl. Combine sausage, tomatoes and Italian seasoning in a medium bowl.

Step 4

Spread about 2 tablespoons of the ricotta mixture in each zucchini half. Top with equal portions of the sausage mixture. Place the zucchini boats in a 9-by-13-inch baking pan and cover with Reynolds Wrap® Non-Stick Aluminum Foil.

Step 5

Bake for 25 minutes. Remove the foil and sprinkle the zucchini with Parmesan. Bake, uncovered, until the cheese is melted and starting to brown, about 5 minutes more.

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