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3abedvip
3abedvip
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Wednesday 08 May 2024 19:54:56 GMT
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These lemon ricotta stuffed zucchini boats are the perfect summer appetizer to make with all that farm-fresh zucchini.  And they are so easy to make!🍋 ⭐ INGREDIENTS 4 medium zucchini 1/2 cup plain breadcrumbs 2 cups ricotta 1/2 cup grated parmigiano reggiano 2 cloves garlic 3 medium lemons 1/4 cup minced parsley 1/4 cup olive oil 1 tsp kosher salt 1/2 tsp black pepper INSTRUCTIONS  1.Preheat oven to 400f and set rack in middle. Cut 4 medium zucchini in half lengthwise and scoop out the interior seeds with a spoon. Season the interior of the zucchini with a total of 1 tsp kosher salt and a 1/2 tsp of pepper. Drizzle oil onto each one and bake the zucchini in a sheet pan for 20-25 minutes until fork tender. 2.Chop a 1/4 cup fresh parsley and mince 2 garlic cloves. Grate a 1/2 cup of Parmigiano Reggiano cheese or use good quality grated cheese. Slice 1 lemon into rounds. 3.In a pan over medium heat saute the garlic in a 1/4 cup of olive oil until lightly golden. Set aside the garlic and oil mixture. 4.In a large bowl mix the 2 cups ricotta, 1/2 cup Parmigiano Reggiano, 1/2 cup breadcrumbs, juice of 1 lemon, 1/4 cup parsley and the garlic/oil mixture. 5.Let the zucchini boats cool for a few minutes after baking then stuff with the ricotta mixture. Sprinkle a touch of breadcrumbs onto each and arrange the sliced lemons in the pan. Broil the zucchini boats for 5-7 minutes on the middle rack until the cheese is bubbly and golden brown. Serve with extra grated cheese and lemon wedges. Enjoy! ⭐ Full Recipe and Video Google
These lemon ricotta stuffed zucchini boats are the perfect summer appetizer to make with all that farm-fresh zucchini.  And they are so easy to make!🍋 ⭐ INGREDIENTS 4 medium zucchini 1/2 cup plain breadcrumbs 2 cups ricotta 1/2 cup grated parmigiano reggiano 2 cloves garlic 3 medium lemons 1/4 cup minced parsley 1/4 cup olive oil 1 tsp kosher salt 1/2 tsp black pepper INSTRUCTIONS  1.Preheat oven to 400f and set rack in middle. Cut 4 medium zucchini in half lengthwise and scoop out the interior seeds with a spoon. Season the interior of the zucchini with a total of 1 tsp kosher salt and a 1/2 tsp of pepper. Drizzle oil onto each one and bake the zucchini in a sheet pan for 20-25 minutes until fork tender. 2.Chop a 1/4 cup fresh parsley and mince 2 garlic cloves. Grate a 1/2 cup of Parmigiano Reggiano cheese or use good quality grated cheese. Slice 1 lemon into rounds. 3.In a pan over medium heat saute the garlic in a 1/4 cup of olive oil until lightly golden. Set aside the garlic and oil mixture. 4.In a large bowl mix the 2 cups ricotta, 1/2 cup Parmigiano Reggiano, 1/2 cup breadcrumbs, juice of 1 lemon, 1/4 cup parsley and the garlic/oil mixture. 5.Let the zucchini boats cool for a few minutes after baking then stuff with the ricotta mixture. Sprinkle a touch of breadcrumbs onto each and arrange the sliced lemons in the pan. Broil the zucchini boats for 5-7 minutes on the middle rack until the cheese is bubbly and golden brown. Serve with extra grated cheese and lemon wedges. Enjoy! ⭐ Full Recipe and Video Google "Ricotta Stuffed Zucchini Sip and Feast" ⭐ #summerfood #recipevideo #sipandfeast

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