Lasagna Zucchini Boats

I love zucchini boats because there are so many different options to stuff them with! I love lasagna so of course I wanted to stuff these with all of the same decadent flavors as you would get with the classic lasagna with noodles. This healthy twist is perfect without the carbs–believe it or not! They are also great reheated the next day so I would recommend making extra for leftovers.

*It’s important to look for zucchini that are a bit wider in width than usual so you have plenty of room to stuff. It makes a HUGE difference and is very helpful. #theRecipeRedux

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Lasagna Zucchini Boat Lasagna

Lasagna Zucchini Boat Lasagna

Ingredients

4 medium zucchini, sliced into halves through the length

1 cup low fat 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 parmesan cheese

8 oz. lean ground beef or lean ground turkey

4 tsp olive oil, divided

Salt and freshly ground black pepper

1 3/4 cup marinara sauce

1 Tbsp chopped fresh basil, plus more for garnish

Instructions

  1. Preheat oven to 400 degrees. Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim to create boats--set aside.
  2. 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.
  3. 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. Stir in marinara sauce and 1 Tbsp of the basil, remove from heat.
  4. To assemble boats, brush both sides of of zucchini lightly with remaining 2 tsp olive oil and place in two baking pans. 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.
http://kathrynskitchenblog.com/2016/08/lasagna-zucchini-boat-lasagna/

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Heirloom Caprese Salad

Summer inspires all of us to include more fresh fruits and veggies in our dishes. Now is the perfect time to do so because we can never get enough fruits and veggies in our diets. I have been on a tomato caprese kick lately because there is nothing better or sweeter than an heirloom tomato. My Dad grows the tomatoes that I have been enjoying so they are extra sweet and fresh–I can’t eat them fast enough so making this dish definitely helps! My favorite way to indulge in these are to simply drizzle olive oil, balsalmic, and a sprinkle of salt and pepper. To make it even more exciting, I add fresh basil, and mozzarella cheese–and that’s what you call a caprese salad!
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Heirloom Caprese Salad

Heirloom Caprese Salad

It's definitely summertime with these sweet and juicy tomatoes!

Ingredients

2 medium heirloom tomatoes; sliced thick

12 ounces of fresh mozzarella cheese

Drizzle of olive oil

Drizzle of balsamic reduction

About 10 fresh basil leaves

Sprinkle of salt and pepper

Instructions

  1. Arrange tomato and mozzarella slices on a platter. I also added the mini mozzarella balls because I had them left over and they are so cute! They make a great addition to the salad. Arrange basil leaves between the slices. Drizzle olive oil over the top of the salad, be sure you are getting a little bit on each slice. Do the same with the balsamic reduction.
  2. End with a sprinkling of salt and black pepper. ****TIP: If you want to make your own balsamic vinegar reduction, its super easy! In a small saucepan, bring about 2 cups of balsamic vinegar to a boil over medium-low heat. Cook for 10 to 20 minutes, or until balsamic has reduced to a thicker glaze. Remove from heat and transfer to a bowl--allow to cool!
http://kathrynskitchenblog.com/2016/07/heirloom-caprese-salad/

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Mini Spinach and Ricotta Lasagna Cups

Well….this may be the easiest dinner I have whipped up. I had leftover wonton wrappers from my Baked Crab Rangoon recipe so I used the leftover wrappers to make these little cuties! You can also enjoy these with meat such as ground beef or sausage! Just add it to the ricotta filling and you have yourself a nice wholesome meal.

IMG_4992Pasta Salad close up

Mini Spinach and Ricotta Lasagna Cups

Mini Spinach and Ricotta Lasagna Cups

This is everything you want in a lasagna, except it is in a mini version. Every bite is cheesy and filled with lasagna goodness.

Ingredients

24 wonton wrappers

4 cups of fresh spinach (about 1 bag)

3 tsp extra virgin olive oil

1/2 cup ricotta

1 cup of fresh marinara sauce

1/2 tsp salt

1/2 tsp pepper

2 cloves of fresh garlic; chopped

1 cup of shredded mozarella cheese

5 leaves of fresh sliced basil (to garnish)

Instructions

  1. Pre-heat oven to 375 degrees F. In a medium sauce pan sautee spinach by adding olive oil, garlic, and spinach. Sautee until spinach is wilted. Season with salt and pepper.
  2. In a cupcake pan, spray the bottoms with cooking spray, then add wrappers accordingly.
  3. In a medium bowl, mix in the cooked spinach and ricotta. Then add salt and pepper to taste. With teasoon, spoon in about 1 tablespoon of ricotta filling to the wrappers. Then top with about 1 tablespoon of marinara sauce, then sprinkle with mozarella cheese (about another tablespoon). Repeat until you are out of ingridients.
  4. Bake for about 10-15 minutes or until cheese if completely melted and bubbly. Sprinkle with freshly sliced basil and enjoy these cuties! 🙂
http://kathrynskitchenblog.com/2015/06/mini-spinach-and-ricotta-lasagna-cups/

IMG_4983Pasta Salad close up

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IMG_4988Pasta Salad close up

Heirloom Tomato Caprese with Prosciutto

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This is one of our go-to favorites! You can enjoy it as a light dinner, snack, and even appetizer depending on what your in the mood for. You just can never go wrong with a refreshing tomato caprese salad and topping it off with light and slightly salty prosciutto..perfection.

Ingredients:
1 large heirloom tomato; sliced into 1/2 inch slices (about 6 slices)
5-8 ounces of fresh mozzarella cheese; sliced into 1/2 inch slices
6 fresh basil leaves
1/2 cup fresh spinach
6 slices of prosciutto
1 Tbsp olive oil
1/2 Tbsp balsamic vinegar
Salt and pepper to taste

Steps:
1. Top tomato slices with spinach, basil, mozzarella cheese, and a slice of prosciutto. Drizzle with olive oil and vinegar; then sprinkle with salt and pepper. Easy peasy!
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Skinny Cold Pesto Pasta Salad

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This pasta salad is creamy, but not to worry…it’s made with nonfat yogurt so you can consider this to be on the healthier side (kinda). This is quick, easy, and this is another dish you can add whatever you want. There are NO limits! If you don’t have penne pasta I would suggest using fussili (the swirly pasta). This dish would make a great addition to any party, BBQ or even side dish…remember, summer is right around the corner so you can start planning your party dishes!

Ingredients:
1 lb of penne pasta
1 cup plain nonfat greek yogurt
½ cup fresh homemade pesto
1 cup mozzarella cheese; cubbed
15 thin slices of  salami
6 fresh basil leaves
½ cup sun dried tomatoes; julienned cut
1/4 cup black olives; sliced
1 cup spinach; chopped (optional, for some extra greens)
Pinch of black pepper

Steps:
1. This recipe is extremely easy so get ready…bring a large pot of water to a boil with a sprinkle of salt. Boil pasta until cooked (read box directions for time). Once cooked, drain, and let cool.

2. Add cooled pasta in a large bowl and add yogurt and pesto. Stir with a wooden spoon until pasta is completely covered. Add in the rest of the ingredients and place in refrigerator for 20 minutes or until completely cold. You can also eat it whenever you would like but I prefer my pasta salad cold! Enjoy!