You know when you decide to experiment with a recipe for dinner, and right after you begin cooking you think, “Gee, I should probably take pictures and blog this?” No? I guess it’s just me then. 🙂 I had a few zucchini sitting in my veggie crisper and I was craving lasagna, but I didn’t want to go through all the hassle of making low carb zucchini lasagna. What’s a girl to do? Well, obviously, make an easier stuffed zucchini version! I forgot to take pictures until I got started, but I think I managed to get everything but the onion. The cast of characters:
Pre-heat oven to 350°. Pre-slice and dice all veggies before beginning. Place sliced zucchini into a foil-lined pan (I strongly reccoment foil…learn from my sadness) and pre-bake for 15 minutes. Meanwhile, begin browning the ground meat and when nearly done, add the onion for flavor.
Cook meat completely, with no signs of pink. Drain grease. Take the zucchini out of the oven and scoop the middle, creating a zucchini “boat.” Chop up the zucchini innards and add it to the meat, along with the diced tomato and spinach.
Cook the meat & veggie mixture for an additional 5 minutes, then add the spaghetti sauce, ricotta cheese, and spices. Heat though.
Stuff the zucchini boats with a generous portion of the filling. Top with a generous sprinkle of the four cheese blend and pop them into the oven.
Bake 20-25 minutes until the cheese is melted and golden brown, and the zucchini boats are softened. Enjoy!