Fresh basil is plentiful in the Summer months and pairs so nicely with zucchini, another hot weather crop. I found a tasty recipe that combines the two and these Creamy Zucchini Boats are my new fave. I found the recipe in Cooking Light, but modified it a little, using fat free ricotta and grated carrots. It's savory, warm, soft and delicious. Perfect for an appetizer for your Summer BBQs.
To see the recipe just read more.
Modified from a Cooking Light recipe
Ingredients
3 zucchinis
1 cup tightly packed basil leaves
1/4 cup loosely packed parsley
1 clove minced garlic
1/4 cup grated carrot
1/2 cup (4 oz.) fat free ricotta cheese
1/8 cup grated Parmesan cheese
1 tbsp hot water
1 tbsp lemon juice
1/4 tsp salt
1/4 tsp black pepper
Directions
- Preheat the oven to 450° F.
- Wash each zucchini thoroughly. Cut off the ends and then cut each one in half. Then cut each half lengthwise so you have 12 pieces of zucchini total.
- With a spoon, scoop out the seeds and compost them, or use them to make soup broth. Place the zucchini boats on a lightly oiled cookie sheet.
- Now you're ready to make the filling. Chop the basil and the parsley and place it in a bowl with the garlic, grated carrot, ricotta, Parmesan, water, lemon juice, salt and pepper. Mix it thoroughly.
- Now fill each boat with the creamy mixture, pressing it down with the back of a spoon.
- Bake for 20 minutes, or until the zucchini is tender.
- Serve warm and enjoy.
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Ooohh! Looks yummy. =D