DIRECTIONS

• Preheat oven to 375. In a saute pan over medium heat brown the Lottie’s Ground Calabrian Pork Sausage, once cooked add the marinara sausage and spinach with a pinch of salt. 
• Mix ricotta, parmesan cheese, egg, lemon zest, salt and chili flake in a bowl and set aside. 
• Halve the zucchini’s lengthwise and hollow out the centers- place zucchini’s in a 13x9 baking dish lined with parchment paper. 
• Equally divide into the zucchini boats half of the meat sauce, then layer with half the ricotta mixture and a handful of shredded mozzarella cheese, add the remaining meat sauce and ricotta mixture. Top off the boats with sourdough breadcrumbs (add more for added crunch) and the remaining mozzarella cheese. 
• Bake for 30-45 minutes until the zucchinis are tender. Enjoy!

Note: A lot of water leeches out of the zucchinis when cooking- for plating and better presentation, once they are cooked use the edges of the parchment paper to pull the boats out of the cooking vessel so they can drain and cool properly.