Spring is here and I am enjoying every second! Everything is so fresh and crisp it’s perfection. I have created the perfect meal for any evening out on the patio.These two creations are not complete with out Five Cheese and Riserva Marinara sauce from Bertolli it adds the extra flavor that so many recipes lack.
Lasagna Stuffed Zucchini Boats:
What You Need:
- 4 medium zucchini (2 1/2 lbs), sliced into halves through the length*
- 1 cup (8.6 oz) part-skim ricotta cheese
- 1 large egg
- 1 1/2 Tbsp chopped fresh parsley, plus more for garnish
- 1 1/4 cups (5 oz) shredded mozzarella cheese
- 1/2 cup (2 oz) finely shredded parmesan cheese
- 8 oz 93% lean ground beef or lean ground turkey
- 4 tsp olive oil, divided
- Salt and freshly ground black pepper
- 1 3/4 cup Bertolli five cheese sauce
- 1 Tbsp chopped fresh basil, plus more for garnish
How To Create:
- Preheat oven to 400 degrees. Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim to create boats. Set aside.
- In a mixing bowl stir together ricotta cheese, egg and 1 1/2 Tbsp of the parsley. Season lightly with salt and pepper. Stir in 1/2 cup of the mozzarella cheese and the parmesan cheese. Set aside.
- Heat 2 tsp of the olive oil in a large non-stick skillet over medium-high heat. Crumble beef into pan, season with salt and pepper and cook, stirring occasionally and breaking up beef when stirring, until browned (there shouldn’t be any excess fat but if you happened to use a fattier beef then just drain excess rendered fat). Stir in marinara sauce and 1 Tbsp of the basil, remove from heat.
- To assemble boats, brush both sides of of zucchini lightly with remaining 2 tsp olive oil and place in two baking pans (I used a 13 by 9 and a 9 by 9). Add meat mixture. Divide cheese mixture among zucchini spooning about 2 1/2 Tbsp into each, then spread cheese mixture into and even layer. Divide sauce among zucchini adding a few heaping spoonfuls to each. Cover baking dishes with foil and place in oven side by side and bake in preheated oven 30 minutes. Remove from oven, sprinkle tops with remaining 3/4 cup mozzarella, return to oven and bake until cheese has melted and zucchini is tender, about 5 minutes. Sprinkle tops with with fresh basil and parsley and serve warm.
What You Need:
- 1 head cauliflower, cut into florets
- 1 medium onion, sliced
- 4 sprigs thyme
- 4 garlic cloves, unpeeled
- 3 tablespoons olive oil
- ½ cup grated Parmesan
How To Create:
Preheat oven to 425°. Toss cauliflower florets on a large rimmed baking sheet with onion, thyme, garlic, and oil; season with salt and pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with Parmesan, toss to combine, and roast until cauliflower is tender, 10–12 minutes longer. Serve Bertolli Riserva for dipping it completes it perfectly !
I used these Bertolli sauces they were a perfect fit !
Bertolli sauce can gives my creations a authentic well-rounded Tuscan taste without a sacrificing your resources time and tons of money.
Long live delicious Tuscan taste.
Love these creations? If so visit the Bertolli Facbook page and be inspired !!
Thanks so much for coming by I hope you enjoy this was the best creation I have made in a while and it went so well together !!