Kristine's Kitchen · by Kristine Rosenblatt★ 5.0 (1)
Spinach and Cheese Lasagna Stuffed Zucchini Boats
NUTRITION · PER SERVING55M COOK
CAL 21%·PRO 64%
CARBS 22G21% OF CAL
4G FIBER10G OTHER9G TOTAL SUGAR
FAT 23G49% OF CAL
12G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Zucchini halves filled with spinach, ricotta, and mozzarella in marinara sauce. A vegetarian main that's quick to prepare and naturally gluten-free.
mainitaliancasserole🥧 baking dish⚡ microwave🔥 ovengluten freevegetarian
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 5 ounces frozen chopped spinach
- 4 large zucchini
- 1 cup part-skim ricotta cheese
- 1 cup cottage cheese*
- 1 ½ cups grated mozzarella cheese, divided ((6 ounces))
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- 1/8 teaspoon pepper
- 2 cups marinara sauce
At a glance
PER SERVING · TIME 55M
CAL 21%·PRO 64%
CARBS 22G21% OF CAL
4G FIBER10G OTHER9G TOTAL SUGAR
FAT 23G49% OF CAL
12G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 35m
- Sodium
- 1635mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 752mg
- Calcium
- 741mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1635MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.