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)
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 :)
A refreshing blend of citrus and basil will brighten the winter blues. Muddle the ingredients to maximize flavor, but be sure to remove herbs and stems first.
The Perfect Ricotta Cheese
food52 cofounders Amanda Hesser and Merrill Stubbs were nearly stumped when asked for their example of a perfect food for this video. Then they realized that Betsy Devine and Rachel Mark's Salvatore Bklyn ricotta was flawless in every way. Amanda and Merrill were filmed in Bklyn Larder, a great New York store where you can find Salvatore ricotta cheese. And be sure to visit food52.com to enter their best ricotta recipe contest.