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 :)
Daniel Duane shares his method for keeping basil fresh.
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.
How to Make Zucchini Noodles
If you're looking for a way to use zucchini other than in the usual bread recipe, Spring Warren, author of The Quarter-Acre Farm, suggests an innovative way of serving it—as noodles!
How to Make Easy Sautéed Zucchini
Finding new ways to make creative meals with zucchini—one of summer's most plentiful vegetables—can be challenging. In this video recipe, the CHOW Test Kitchen's Lisa Lavery shares our Sautéed Zucchini recipe, which is so simple, it cooks in only two minutes!
How to Make Easy Basil Pesto
Pesto is one of those sauces that can be used on almost anything. In this video recipe, the CHOW Test Kitchen's Amy Wisniewski uses our Basic Basil Pesto recipe to show how it only takes a few minutes and a few ingredients to prepare this versatile summery sauce.