Basil & Ricotta Stuffed Zucchini

Name: Basil and Ricotta Stuffed Zucchini
Yield: 12
Cuisine: Fusion
Ingredients: zucchini; basil; ricotta cheese; parsley leaves; parmesan, parmigiano-reggiano cheese, grated; water; lemon juice; salt; black pepper; pine nuts; parsley sprigs

Submitted by happyzhangbo

These stuffed zucchini are cheesy and absolutely delicious. It’s an excellent way to make zucchini into a tasty dish.

YIELD

12 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

SMALL ZUCCHINI
about 1 1/2 pounds

CUP BASIL
loosely packed, freshly and finely chopped *

CUP RICOTTA CHEESE
8 ounces, prefer low-fat

CUP PARSLEY LEAVES
loosely packed flat-leaf, freshly and finely chopped

TABLESPOONS PARMESAN CHEESE
1 ounce, fresh

TABLESPOONS WATER
hot

TABLESPOON LEMON JUICE
fresh

TEASPOON SALT

TEASPOON BLACK PEPPER
freshly ground

PINE NUTS
optional *

PARSLEY SPRIGS
for garnish *

Directions

Time to enjoy.

Preheat oven to 450℉ (230℃).

Cut each zucchini in half lengthwise, scoop out pulp, leaving a ¼ inch-thick shell.

First you need some zucchini and fresh herbs.

Reserve pulp for another use.

Combine basil and next 7 ingredients, whisk until well blended and form into a smooth texture.

Next you need ricotta, parmesan cheese, lemon, a bit water and pine nuts.

Add them all together except pine nuts in a large bowl.

Stir until well combined,

Place zucchini shells in a single layer in a 13 by 9–inch baking dish coated with cooking spray or brushed with oil. Divide mixture evenly among shells, pressing gently. Sprinkle several pine nuts on top of each zucchini shell, if needed.

Place zucchini shells in a single layer