Zucchini Boats With Ricotta and Basil

Submitted by E.A.4957

"This is from Cooking Light Magazine. Use a melon baller to make quick work of hollowing out the zucchini halves."

 

• Ready In: 35mins
• Ingredients: 10
• Yields: 1 shell each
• Serves: 12

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.

Reviews

[Zaney1]

Easy to do, even with my scatter-brained planning. LOL!!It's a nice change from ordinary zucchini. I used yellow squash instead of regular zucchini. I even got DD#2 (who hates squash) to eat it! I think next time I will add some garlic for a little extra zip.