Monday, July 30, 2012

Zucchini Apocalypse! Zucchini Lasagna Boats

This is a recipe where you are going to have to carry me to your kitchen (and that comment just created an odd visual).
Yup, come on....grab your laptop, iPhone, iPad, or what have you, and let's share your kitchen.
I will be right here if you have any questions....Facebook is just a click away.
 Since we are experiencing the Zucchini Apocalypse, and they
are growing in the shape of footballs, I decided to do something
with this situation and create Lasagna Boats. 
Of course, footballs look like boats when they are cut in half,
right? Right! 
 I'm going to try and explain what I did to create these so
you can make them in your own home, and fight back
during the Zucchini season Apocalypse.
Cut the zucchini in half long ways, and scoop out the seedy part.
Once the seedy part is empty, they will look like boats.
I sliced a thin layer on the bottom of each boat just so
they would sit flat on the pan.
I drizzled them with a little olive oil and rubbed them down
with my hands. 
Have you ever given a zucchini a massage?
I sprinkled them with sea salt and flower pepper. 
That's FLOWER PEPPER, 
not FLOWER POWER (from Trader Joes).
You could also use crushed black peppercorns (same thing).
I placed the boats in a 400 degree F. oven to roast them for
15-20 minutes. Just until fork tender.
While the boats were roasting I browned 1 1/2 pounds of fresh
bulk sausage along with 3 cloves chopped garlic and a half
of a chopped sweet onion.
When the sausage was close to being done, I sprinkled in 
1 TBS of dried basil and 1 TBS oregano.
When the sausage was done I added a jar of spaghetti sauce.
Whatever kind you like, and heated everything through.
By now the boats should be done roasting.
For the fillings, or layers:
Place a little sauce in the bottom of each boat.
Add a handful of spinach leaves.
Note* - (I had to keep tucking the spinach leaves in
as I was adding the last layer of sauce)
On top of the spinach add about 2 TBS of ricotta lite.
Sprinkle with mozzarella and Parmesan.
Add more sauce on top of the cheeses.
Note* - (make sure the spinach leaves are topped,
or covered with sauce. If not, they will dry out)
Top with more mozzarella and Parmesan.
Place them back in the oven for another 15-20 minutes,
or until tops are brown.
Note* - (you could also make this meatless if you want) 
Place them on a plate.
Grab a fork for everyone in the family 
and enjoy.
Try these at your house please....I don't want to be the only
one to survive the Zucchini season Apocalypse. 
I would be lonely!
Photobucket
This recipe is linked to:
Manic Monday
Tuesday Talent Show
Totally Tasty Tuesday
Foodie Friends Friday
Weekend Pot Luck
Fit and Fabulous Fridays

7 comments:

  1. Great post. I found you via the Tuesday Talent Show from Chef in Training
    I have linked a pizza I did with leftover roast chicken. Have a good week.

    ReplyDelete
    Replies
    1. Thank you so much for stopping by. That means a lot.

      Delete
    2. Hey, thanks for following Carole's Chatter. I am now following you too. Cheers

      Delete
  2. Hilarious post! You had me laughing out loud...

    I have some very large zucchini and I've been wanting to make them into boats as well!

    Thanks for the tip on cutting a strip off the bottom!

    ReplyDelete
  3. I love these zucchini boats! Delicious!! Thank you for sharing at Fit and Fabulous Fridays!

    ReplyDelete

I look forward to and appreciate any comments.
Thank you for stopping by.

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