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. prick off the ends and then prick each one in half. Then prick each half lengthwise so you gain 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. situation the zucchini boats on a lightly oiled cookie sheet or Silpat.
To make the filling, chop the basil and situation it in a bowl with the garlic, and grated carrot,ricotta, parmesan, and 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 delight in.
Information Category Appetizers, or Finger Foods Cuisine North American Yield 6 2-piece servings Cook Time 1 hour Nutrition Calories per serving 51
Source: popsugar.com