Continuing on my zucchini kick for the summer, these make a delicious and impressive looking meal, for very little effort!
original recipe via myrecipes.com
Grocery list items:
Zucchini
Basil
Parsley
Ricotta
As an added bonus, you can use the leftovers of these ingredients to make the Pasta with Ricotta and Herbs.
Did you know that ricotta is not technically considered cheese? It's actually made from the whey left over from making cheese. It's "ricotta" - literally "re-cooked" in Italian. That actually makes it sound a bit unappetizing, but it's so delicious! It goes especially nicely with zucchini, or any other vegetable that you can think of.
Ricotta Stuffed Zucchini Boats
4 zucchini
1 cup ricotta
1 cup basil leaves
1 cup flat leaf parsley leaves
1/4 cup parmesan cheese
2 tbs hot water
1 tbs lemon juice
salt + pepper to taste
Preheat the oven to 450 degrees Fahrenheit. Prepare the zucchini by slicing them in half and hollowing out the seedy pulp with a spoon to make "boats". Save the pulp for other recipes - you can mix it in with your onions and garlic for just about anything. It blends in nicely, adds a little protein and Vitamin C, and plus, the less I have to throw away when I'm cooking, the better.
Ricotta Stuffed Zucchini Boats
4 zucchini
1 cup ricotta
1 cup basil leaves
1 cup flat leaf parsley leaves
1/4 cup parmesan cheese
2 tbs hot water
1 tbs lemon juice
salt + pepper to taste
Preheat the oven to 450 degrees Fahrenheit. Prepare the zucchini by slicing them in half and hollowing out the seedy pulp with a spoon to make "boats". Save the pulp for other recipes - you can mix it in with your onions and garlic for just about anything. It blends in nicely, adds a little protein and Vitamin C, and plus, the less I have to throw away when I'm cooking, the better.
Place them on a baking sheet and set them aside.
Now you're ready to mix up your "mousse". Put parsley and basil leaves in a food processor for quick chopping. Otherwise, you can just chop them finely with a knife. In a bowl, combine all the ingredients: ricotta, herbs, lemon, parmesan cheese, salt, pepper, and hot water. Use a whisk to combine them well.
Fill the zucchini boats with the ricotta mixture, evenly dividing among each zucchini. I like a nice sprinkle of extra parmesan on top.
Bake in the oven for about 20 minutes, or until your zucchini are tender. At the end, give them a quick run under the broiler, about 5 minutes, to get some nice brown, crunchy spots on the parmesan.
Serve with knife and fork, and enjoy! This recipe gives me license to eat two whole zucchini by myself.
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