MEMBER RECIPE
Zucchini Boats with Ricotta and Basil Recipe
By whiskeyhead
One of my summer staples, zucchini boats have a tendency to disappear when I bring a dish to a cookout. Great when paired with a burger and an ice cold beer! This one might even get the kids (or carnivores) to eat veggies :)
INGREDIENTS
- 6 small zucchini, halved lengthwise and pulp removed (don't shave them too thin, they need to stand up to the filling)
- 1 cup chopped basil leaves
- 1 cup ricotta (I use part skim)
- 1/2 cup chopped parsley
- 1/4 cup grated parmesan
- 2 tablespoons hot water
- 1/2 teaspoon salt
- 1/2 teaspoon pepper (I typically use more, but I like pepper more than most folks)
INSTRUCTIONS
- Preheat oven to 450
- Arrange halved zucchini in a 13×9 glass baking dish
- Combine cheeses, water and dry ingredients in a bowl and stir with a whisk until it’s a uniform mudslide texture
- Evenly divide mixture in each boat, gently pressing. Add a little water to the pan and bake 20 minutes or until the cheese is just barely browned.
Member recipes are not tested by the CHOW food team.
