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Zucchini Boats with Ricotta and Basil

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Zucchini Boats with Ricotta and Basil
12 Easy
Total: Active:
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Ingredients (8)

  • 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)
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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 :)


  1. 1Preheat oven to 450
  2. 2Arrange halved zucchini in a 13×9 glass baking dish
  3. 3Combine cheeses, water and dry ingredients in a bowl and stir with a whisk until it’s a uniform mudslide texture
  4. 4Evenly divide mixture in each boat, gently pressing. Add a little water to the pan and bake 20 minutes or until the cheese is just barely browned.
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