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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I found this recipe in a cookbook from Machias, NY. They have an annual zucchini festival. If you like small town festivals with big flavor you will like this. You can use cottage cheese in place of ricotta. Ingredients:
6 small zucchini |
15 ounces ricotta cheese |
8 ounces mozzarella cheese, shredded |
1/2 cup parmesan cheese, shredded and separated |
1 egg, beaten |
1 tablespoon parsley, chopped |
1 dash nutmeg |
1 dash salt |
1 dash pepper |
1 quart spaghetti sauce |
Directions:
1. Cut zucchini in half lengthwise and scoop out seeds as well as a little flesh. (Make it like a canoe.).
2. Parboil in a large pan of salted water until tender-crisp. (Parboil means to boil for a very short period of time.).
3. In the meantime mix together the ricotta, mozzarella, 1/4 C Parmesan, egg, parsley, nutmeg, salt, and pepper.
4. Fill the zucchini with the cheese mixture.
5. Cover the bottom of a large casserole baking dish with a thin layer of spaghetti sauce. Arrange stuffed zucchini on top and pour remaining sauce over top. Cover with foil.
6. Bake at 350 for 30 minute
7. Remove foil and sprinkle with 1/4 C Parmesan cheese.
8. Return to oven and bake for 15 more minutes.
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