Lasagna Zucchini Boats

• 2 cups Fresh Spinach, With Any Stems Removed
• 3/4 cups Ricotta Cheese
• 1/4 cups Parmesan Cheese, Shaved
• 1 Large Egg, Lightly Beaten
• 1 teaspoon Dried Oregano
• 1/4 teaspoons Red Pepper Flakes
• 2 Tablespoons Almonds, Chopped
• 2 Medium Zucchinis
• 4 Tablespoons Tomato Marinara Sauce (depends On The Size Of Your Zucchinis)
• 1/2 Ball Fresh Mozzarella Cheese, Sliced
• Olive Oil
• Sea Salt, to taste
• Fresh Ground Pepper, to taste

1. Preheat the oven to 425 F.
2. Place the spinach into a dry skillet over medium-low heat and cook it down for a few minutes until it becomes wilted.
3. Set aside.
4. In a bowl mix ricotta, Parmesan, egg, dried oregano, red pepper flakes, chopped almonds, and some salt and pepper.
5. Stir until combined and set aside.
6. Cut the zucchini in half lengthwise, and then place the halves in a baking dish (green part down) with a light drizzle of olive oil, a sprinkle of salt, and a few cracks of fresh pepper.
7. Top each half with some wilted spinach, 1-2 tablespoons of tomato sauce, and a few spoons of the ricotta mixture.
8. Top with slices of fresh mozzarella.
9. Place zucchini in the oven and bake for 20-30 minutes (depending on the size of your zucchini).
10. Enjoy hot from the oven.
11. Note: Recipe adapted from A Couple Cooks recipe for Lasagna Stuffed Zucchini.

fresh spinach, ricotta cheese, parmesan cheese, egg, oregano, red pepper, zucchinis, tomato marinara sauce, mozzarella cheese, olive oil, salt, ground pepper

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/lasagna-zucchini-boats/ (may not work)