Zucchini Boats With Ricotta and Basil |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is from Cooking Light Magazine. Use a melon baller to make quick work of hollowing out the zucchini halves. Ingredients:
6 small zucchini (about 1 1/2 pounds) |
1 cup ricotta cheese |
1 cup loosely packed fresh basil leaf, finely chopped |
1/2 cup loosely packed fresh flat leaf parsley, finely chopped |
1/4 cup grated fresh parmigiano-reggiano cheese |
2 tablespoons hot water |
1 tablespoon fresh lemon juice |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
cooking spray |
Directions:
1. Preheat oven to 450 degrees.
2. Cut each zucchini in half lengthwise, scoop out pulp, leaving a 1/4 inch thick shell.
3. Reserve pulp for another use.
4. Arrange zucchini shells single layer in a 13 x 9 inch baking dish coated with cooking spray.
5. Combine basil and next 7 ingredients, stirring well with a whisk.
6. Divide mixture evenly among shells, pressing gently.
7. Bake at 450 degrees for 20 minutes or until zucchini is tender.
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