Lasagna Stuffed Zucchini Boats

Ingredients

• 4 medium zucchini, 2 1/2 lbs, sliced into halves through the length
• 1 cup part-skim ricotta cheese
• 1 large egg
• 1 1/2 Tbsp chopped fresh parsley, plus more for garnish
• 1 1/4 cups shredded mozzarella cheese
• 1/2 cup finely shredded parmesan cheese
• 8 oz 90% lean ground beef or lean ground turkey
• 4 tsp olive oil, divided
• Salt and freshly ground black pepper
• 1 3/4 cup roasted garlic marinara sauce, such as Classico
• 1 Tbsp chopped fresh basil, plus more for garnish

Directions

1. Heat the oven to 400 degrees. With a spoon, hollow out the middle of each zucchini half, keeping a 1/4-inch border so each piece holds its shape like a little boat. Put them aside while you make the filling.
2. In a mixing bowl, combine the ricotta cheese, egg and 1 1/2 Tbsp parsley. Add a light sprinkle of salt and pepper, then fold in 1/2 cup mozzarella cheese along with the parmesan cheese. Set this mixture aside.
3. Warm 2 tsp olive oil in a large non-stick skillet over medium-high heat. Add the beef in crumbles, sprinkle with salt and pepper, and cook until browned, stirring now and then and breaking it into smaller pieces as it cooks. There should not be much fat in the pan, but if fattier beef was used, pour off the extra rendered fat.
4. Mix the marinara sauce and 1 Tbsp basil into the browned meat, then take the skillet off the heat.
5. For assembly, lightly coat both sides of the zucchini with the remaining 2 tsp olive oil, then arrange them in two baking pans; a 13 by 9 and a 9 by 9 work well. Spoon the cheese filling into the zucchini, using about 2 1/2 Tbsp for each one, and smooth it into an even layer.
6. Top the zucchini with the sauce, dividing it evenly with a few generous spoonfuls for each boat. Cover the baking dishes with foil, set them side by side in the oven, and bake for 30 minutes.
7. Take the pans out of the oven, scatter the remaining 3/4 cup mozzarella over the tops, and bake again until the cheese is melted and the zucchini is tender, about 5 minutes. Finish with fresh basil and parsley, and serve warm.