Creamy Zucchini Boats
INGREDIENTS
- 3 zucchinis
- 1 cup tightly packed basil leaves
- 1 clove minced garlic (or half teaspoon garlic powder)
- 1/4 cup grated carrot
- 1/2 cup (4 oz.) fat-free ricotta cheese
- 1/8 cup shredded parmesan cheese
- Juice from half a lemon
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
INSTRUCTIONS
Preheat the oven to 450° F.
Wash each zucchini thoroughly. Cut off the ends and then cut each one in half. Then cut each half lengthwise so you have 12 pieces of zucchini total.
With a spoon or paring knife, scoop out the seeds and compost them or use them to make soup broth. Place the zucchini boats on a lightly oiled cookie sheet or Silpat.
To make the filling, chop the basil and place it in a bowl with the garlic, grated carrot, ricotta, parmesan, lemon juice, salt, and pepper. Mix it thoroughly.
Fill each boat with the creamy mixture. Bake for 30 to 40 minutes or until the zucchini is tender.
Serve warm and enjoy.