VEGETABLES - Zucchini Boats

By RHagan

Ingredients

• 3 zucchinis
• 1 cup tightly packed basil leaves
• 1 clove minced garlic (or half teaspoon garlic powder)
• 1/4 cup grated carrot
• 1/2 cup (4 oz.) fat-free ricotta cheese
• 1/8 cup shredded Parmesan cheese
• Juice from half a lemon
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Preparation

Step 1

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 or paring knife, scoop out the seeds and compost them, or use them to make soup broth. Place the zucchini boats on a lightly oiled cookie sheet or Silpat.

To make the filling, chop the basil and place it in a bowl with the garlic, grated carrot, ricotta, Parmesan, lemon juice, salt and pepper. Mix it thoroughly.

Fill each boat with the creamy mixture. Bake for 30 to 40 minutes, or until the zucchini is tender.

Serve warm and enjoy.