This is my second attempt at making Zucchini boats.
The first time, when scooping out the innards, I butchered them.... completely.
I made a hamburger mix inside and the meat came out so dry!
So this time I stayed away from putting meats in it.
Adapted from Fitsugar.com
What you need:
2 Zucchini Squashes
1/4 cup Pesto (I made my own, will post soon)
1/4 cup loosely packed parsley
1 clove minced garlic
1/4 cup grated carrot
1/2 cup (4 oz.) fat free ricotta cheese
1/4 cup shredded Fontina Cheese
1/8 cup grated Parmesan cheese
1 tbsp hot water
1 tbsp lemon juice
Salt and Pepper to taste
What to do:
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. You have 8 pieces of zucchini total.
With a spoon (or a melon baller), scoop out the seeds and compost them, or use them to make soup broth. Place the zucchini boats on a lightly oiled cookie sheet.
Now you're ready to make the filling. Chop the basil and the parsley and place it in a bowl with the garlic, grated carrot, ricotta, fontina, Parmesan, water, lemon juice, salt and pepper. Mix it thoroughly.
Now fill each boat with the creamy mixture, pressing it down with the back of a spoon.
(If making ahead you can now place them gently in a air tight container for a day or two. I wouldn't recommend freezing these, though)
Bake for 20 minutes, or until the zucchini is tender.
Mine came out a little gooey, but it was even better this was because the bottom soaked in the juices.
The zucchini came out a perfectly!
Serve warm and enjoy!