• Prep Time:
  • Cooking Time:
  • Serves: 4 Serving

Lasagna Stuffed Zucchini

  • Recipe Submitted by on

Category: Healthy Recipes, Vegetables

 Ingredients List

  • 4 medium zucchinis (6 to 8 small)
  • 1 bunch fresh spinach
  • ½ cup chopped almonds
  • 1 tablespoon fresh oregano (substitute ½ tablespoon dried)
  • 12 ounces part-skim ricotta
  • ¼ cup + 2 tablespoons Parmesan cheese
  • 1 egg
  • ¼ teaspoon red pepper flakes (optional)
  • 1 teaspoon kosher salt, divided
  • Fresh ground black pepper
  • 1 jar marinara sauce
  • ½ cup shredded mozzarella or Italian blend cheese
  • Olive oil


1. Preheat the oven to 425°F.
2. Wash the zucchini; cut them each in half and scoop out the insides with a spoon.
3. Chop the spinach; place it in a dry skillet and cook it down for a few minutes until wilted.
4. Chop ½ cup almonds and 1 tablespoon fresh oregano.
5. In a medium bowl, mix 12 ounces ricotta cheese, ¼ cup Parmesan cheese, 1 egg, ¼ teaspoon red pepper flakes, oregano, chopped almonds, ½ teaspoon kosher salt, and fresh ground black pepper. Stir well.
6. Place the zucchini halves in a baking dish and lightly drizzle with olive oil, then sprinkle with kosher salt and pepper. Fill each half with spinach, then the cheese mixture, then top with marinara sauce, shredded mozzarella cheese, and additional Parmesan cheese.
7. Cover with foil and bake for 15 minutes covered, then 5 minutes uncovered (depending on the size of the zucchini; smaller zucchini may need less time). Let stand a few minutes before serving.

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