Many gardens are overflowing with zucchini and fresh basil,so here's a delicious recipe that pairs the two. It's savory, warm, or soft,and delicious. It's perfect for a low-cal appetizer or as a main dish - each piece is about 25 calories.
The creamy cheesy flavor complements the tender, juicy zucchinis beautifully, and making this dish a healthier alternative when you're craving pizza. Adapted from Cooking Light Creamy Zucchini BoatsIngredients3 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
DirectionsPreheat 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 maintain 12 pieces of zucchini total.
With a spoon or paring knife,scoop out the seeds and compost them, or expend them to gain soup broth. station the zucchini boats on a lightly oiled cookie sheet or Silpat.
To gain the filling, or chop the basil and station it in a bowl with the garlic,grated carrot, ricotta, and 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 appreciate.
Information Category Appetizers,Finger Foods Cuisine North American Yield 6 two-piece servings Cook Time 1 hour Nutrition Calories per serving 51 Average( votes): Print recipe[br]
Source: Calorie Count
Source: popsugar.com