LASAGNA ZUCCHINI BOATS

Tender baked zucchini filled with a mix of flavorful cheeses and topped with a meaty Ragu sauce. Plus, it's easy to adjust the serving amount of this recipe to fit any time, date, or occasion!

Ingredients

2 zucchini (wider are best)
1/2 tbsp olive oil
1/2 cup ricotta
1 egg
1 tbsp parsley fresh and chopped (plus more for garnish)
3/4 cup mozzarella shredded (plus more for topping)
1/4 cup parmesan finely shredded
1 cup ground beef about 8 oz
1 cup Ragu Homestyle Thick and Hearty Meat Sauce

Instructions

Preheat oven to 400 F.
Cut zucchini in half lengthwise (as pictured above) and carve out the middle, leaving about 1/4 inch of flesh around the sides so that the zucchinis will still keep their shape. Tip: I scored the shape I needed with a knife as a guide, then used a spoon to scrape out the middle.
Brush zucchinis with olive oil and place in a square baking dish (I used a 9x9 inch dish).
In a small bowl, mix together ricotta cheese, egg, and parsley until smooth, then fold in mozzarella and parmesan cheese.
In a skillet over medium-high heat, brown ground beef and drain any excess grease. Mix ground beef with Ragu Homestyle Thick and Hearty Meat Sauce.
To assemble zucchini boats: evenly fill zucchinis with cheese mixture so that the bottoms are covered but that the cheese is not higher than the sides of the zucchini. Finish by topping each zucchini with meat and Ragu mixture.
Cover baking dish with aluminum foil and bake zucchini boats for 30 minutes. Remove foil and sprinkle tops of zucchini boats with mozzarella, then bake uncovered for an additional 5 minutes. When ready cheese should be melted and zucchinis should be soft.
Serve immediately with fresh parsley sprinkled on top.