Chicken Lasagna Zucchini Boats
Makes 4-6 servings
4 medium zucchini halved lengthwise
1 cup ricotta cheese
2 cups shredded low moisture mozzarella cheese
1/2 cup shredded Parmesan cheese
1 large egg
1 tbsp chopped parsley
8 oz of Chopped Pancetta
4 tbsp olive oil
2 cups boneless skinless chicken breasts - chopped (about 2 breasts)
Salt and freshly ground black pepper
7oz Jar Ragu Homestyle Sauce
1 Tbsp chopped fresh basil
Preheat oven to 400 degrees. Scoop
centers from zucchini with a spoon or melon baller Set aside. Chop scooped zucchini flesh, chop, and set
Combine ricotta, 1 cup mozzarella, Parmesan cheese, garlic egg and parsley in a bowl. Set aside.
Heat a large skillet on medium high and
cook Pancetta until brown/rendered.
Remove from pan and set aside on paper towel.
In the same skillet heat 2 tbsp of
olive oil. Season chicken breasts with
salt and pepper brown chicken and cook
through. About 8-10 minutes.
Stir in Ragu Homestyle Sauce, Pancetta,
and chopped zucchini. Cook on medium high heat for about 5-6 minutes until
warmed. Remove from heat.
To make boats:
Spread about 1/2 cup of sauce onto the
bottom of a baking dish. Arrange
zucchini in pan and drizzle with remaining olive oil; season with salt and
Fill each zucchini boat with cheese
mixture into even layers then add a generous layer of sauce and then top with
remaining mozzarella cheese.
Cover baking dish with foil and bake for
25 minutes. Remove foil from dish and cook for about 5 additional minutes.
Remove from over and top with chopped basil and serve with extra sauce.
Recipe by: Cupcake Wishes & Birthday Dreams