Cut zucchini in half lengthwise and carve out a cavity in the middle, leaving about 1/4 inch of flesh around the sides so that the zucchinis 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.
In a small bowl, whisk together ricotta cheese, egg, and parsley until smooth.
Add 3/4 cup mozzarella and parmesan cheese to bowl, then use a spatula to gently fold cheeses into ricotta mixture. Set bowl aside.
In a large skillet, cook and crumble ground beef over medium high heat until no longer pink. Remove from heat and drain grease.
Add red sauce to skillet with ground beef, then stir. Set skillet aside to cool.
To assemble zucchini boats: Cover the bottom of each zucchini half with an equal portion of cheese mixture. Zucchinis should be filled at least half way with cheese but not higher than the sides of the zucchini. Top each zucchini with an equal portion of the ground beef mixture.
Cover baking dish with aluminum foil and bake zucchini boats for 30 minutes.
Remove dish from oven and discard foil. Sprinkle tops of zucchini boats with remaining 1/4 cup mozzarella, then return to oven and bake, uncovered, for an additional 5 minutes or until done. Zucchini boats are ready once cheese has melted and zucchini is easily pierced with a fork.
Serve immediately with fresh parsley as garnish (optional).
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