Individual Zucchini Boat Lasagnas

Happy Tuesday!

Oh my goodness I have been up for so long… But I wanted to make sure that I got this recipe UP! I took my exam this morning and I felt super prepared, however that means I also woke up at 4:40am, so I’m tired.

Today was such a busy day. We had lectures on US Healthcare and Cost Spending, Pathology, an hour break for lunch, and then a few crazy Immunology lectures that you have to hear to believe. Things named JNK, NFAT, JAK/STAT, SMAC, and ZAP-70 were all involved… you can’t make this up, folks! Even though I was tired, and may have had and extra cup of coffee, it was a great day!

After class I was able to get out on a nice 4 mile run! I’ve been trying to keep up with my running because it really helps me get a good night of sleep – which is hard to come by in med school!

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After my run I headed into the library to get two lectures finished before coming home to make dinner at about 7pm. It was actually SO GOOD, so I wanted to share the love. For now, I am back at the library and the rest of my night will be filled with a little more immunology and a lot of sleep! I hope you find this recipe simple, healthy and delicious! Warning: this recipe isn’t a unique idea by any means and there are probably hundreds of others like it out there, so if you don’t like what I put in mine, feel free to add whatever you like!

Individual Zucchini Boat Lasagna 

Preheat: 350°F
Cooktime: 30 minutes

  • 4 “uniform thickness” Zuchini
  • 2 C. marinara sauce
  • 1/2 C. shredded mozzarella
  • 1/3 C. skim ricotta
  • 2 tbsp fresh basil
  • 2 tbsp olive oil
  • 2 tsp minced garlic
  • 1/2 lb ground turkey
  • 1/2 onion

The first thing I did was wash my zucchini, cut the tops off, and slice them down the center lengthwise. I then hollowed out the insides with a spoon until there was about 1/2 inch left all around.

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Next, I put oil in the pan, sautéed the onion and added in the turkey and garlic. Once the turkey was cooked completely I added in the marinara.

In a separate bowl, I took about 1 cup of ricotta, added basil, and mixed it together. I spooned this into the bottom of all the zucchini. I topped each zucchini boat with the turkey marinara sauce and then added the shredded mozzarella over the top.

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I put them in the oven for 30 minutes and they were gooey and delicious! I hope you try this recipe, and enjoy it!!

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What is your favorite way to eat zucchini?!

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