My dad was grilling steaks and we were looking to do something different as a side. My sister needed something gluten free, so I googled gluten free sides and came up with this great side dish! This is a really easy side to make. I'm planning on using the zucchini I hollowed out for these to make zucchini risotto tomorrow night.
Ingredients:
2 large zucchini
Cooking spray
1 cup loosely packed fresh basil leaves, finely chopped
1 cup ricotta cheese
1/2 cup loosely packed fresh flat-leaf parsley leaves, finely chopped
2 cloves garlic, minced
1/4 cup grated fresh Sartori parmesan cheese
2 tablespoons warm water
1 tablespoon fresh lemon juice
salt and pepper
Preparation:
1. Preheat oven to 450 degrees.
2. Cut each zucchini in half lengthwise and scoop out pulp.
3. Arrange zucchini shells in a single layer in a 13 x 9-inch baking dish coated with cooking spray.
4. Combine basil, parsley, ricotta, water, lemon juice, salt and pepper, stirring well with a whisk.
5. Divide mixture evenly among shells, pressing gently.
6. Bake at 450 degrees for 20 minutes or until zucchini is tender.
Ingredients:
2 large zucchini
Cooking spray
1 cup loosely packed fresh basil leaves, finely chopped
1 cup ricotta cheese
1/2 cup loosely packed fresh flat-leaf parsley leaves, finely chopped
2 cloves garlic, minced
1/4 cup grated fresh Sartori parmesan cheese
2 tablespoons warm water
1 tablespoon fresh lemon juice
salt and pepper
Preparation:
1. Preheat oven to 450 degrees.
2. Cut each zucchini in half lengthwise and scoop out pulp.
3. Arrange zucchini shells in a single layer in a 13 x 9-inch baking dish coated with cooking spray.
4. Combine basil, parsley, ricotta, water, lemon juice, salt and pepper, stirring well with a whisk.
5. Divide mixture evenly among shells, pressing gently.
6. Bake at 450 degrees for 20 minutes or until zucchini is tender.