Zucchini Boats Recipe
Ingredients
| Zucchini | 2 | |
| Ricotta cheese | 4 Ounce | |
| Egg | 1 | |
| Pesto sauce | 2 Tablespoon | |
| Butter | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), crushed | |
| Salt | 1/4 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Parmesan cheese | 2 Ounce, grated |
Directions
1. Cut zucchini lengthwise. Scoop out seed portion, set aside. Place zucchini, cut side down, in a baking dish with a 1/4 inch of water. Bake at 350°F for 20 minutes.
2. Beat egg well. Add pesto, salt and pepper. Mix well.
3. Saute garlic in butter for 1 minute. Add seed portion of zucchini and saute another minute. Drain and mix with ricotta.
4. Scoop ricotta into zucchini halves, sprinkle on cheese. Bake at 350°F for 20 minutes. Serve.
2. Beat egg well. Add pesto, salt and pepper. Mix well.
3. Saute garlic in butter for 1 minute. Add seed portion of zucchini and saute another minute. Drain and mix with ricotta.
4. Scoop ricotta into zucchini halves, sprinkle on cheese. Bake at 350°F for 20 minutes. Serve.
Chef
