Hey y'all! I made these a while back and just now realized that I didnt share the recipe here, so ENJOY! You can always do variations, which you know I do, but this is the basic concept. My sister and I came up with this on the fly as a low carb version of stuffed shells (yes, the rest of our family enjoys their carby version right in front of us! **Insert Stephanie Tanner's - HOW RUDE!**)
Stuffed Zucchini Boats
Total Time: 40-60 min.
Prep Time: 15 min.
Cooking Time: 25-40 min.
Yield: 4 servings
2 medium zucchini
1 large egg
1 large egg
1 cup ricotta cheese
1/2 cup grated parmesan cheese
2 tbsp freshly chopped basil
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
1 cup shredded mozzarella
1 cup shredded mozzarella
Preparation
1. Preheat oven to 375ยบ F.
2. Wash and prepare zucchini by cutting off the stem end. Then.cut zucchini lengthwise so that you have 4 long "boats."
3. With a large spoon, scoop out the seeds of the zucchini and discard or save for a future recipe.
4. In a large bowl, mix together ricotta, parmesan, basil, egg, salt, and pepper.
5. Fill zucchini boats with cheese mixture.
6. Top the zucchini boats with shredded mozzarella (about 1/4 each)
7. Place on cookie sheet/jelly roll pan and bake for 25-40 minutes. Boats are done when the zucchini boat is softened and can easily be poked with a fork.
2. Wash and prepare zucchini by cutting off the stem end. Then.cut zucchini lengthwise so that you have 4 long "boats."
3. With a large spoon, scoop out the seeds of the zucchini and discard or save for a future recipe.
4. In a large bowl, mix together ricotta, parmesan, basil, egg, salt, and pepper.
5. Fill zucchini boats with cheese mixture.
6. Top the zucchini boats with shredded mozzarella (about 1/4 each)
7. Place on cookie sheet/jelly roll pan and bake for 25-40 minutes. Boats are done when the zucchini boat is softened and can easily be poked with a fork.
Enjoy!!
