Garden fresh zucchini is stuffed with a bright, herby cheese mixture and broiled for a beautiful, Italian-inspired vegetarian side or light meal that will make wonderful use of excess summer squash.
Serves 4
Recipe adapted from www.shelovesbiscotti.com
Ingredients
- 4 medium zucchini
- 2 Tablespoons extra virgin olive oil
- 3-4 garlic cloves, minced or 3 rehydrated Maranatha Farm Garlic Coins
- 1 shallot, chopped
- 1 carrot, grated
- 1/3 cup Italian flat-leaf parsley, finely chopped, plus more for garnish
- 5-6 zucchini flowers, chopped (optional)
- 1 teaspoon fresh lemon zest
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon freshly ground black pepper, plus more to taste
- 1 1/3 cup ricotta cheese, drained (about 10.5 ounces)
- 1 cup mozzarella cheese, grated (about 4 ounces)
- ½ cup grated Pecorino Romano or Parmigiano Reggiano cheese, plus more for garnish
Method
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Rinse and pat dry the zucchini. Cut each zucchini in half lengthwise. Using a paring knife, carefully score the flesh of each zucchini half, about ¼ inch from the edge. Use a small spoon to scoop out the scored flesh. Reserve the scooped-out zucchini flesh for the filling. Discard excess seeds.
- Bring a large pot of well salted water to a boil. Add the zucchini halves to the boiling water and blanch for 2-3 minutes until they are slightly tender but still firm. Remove from boiling water and place upside down to drain.
- In a skillet, heat the olive oil over medium heat. Add the garlic and shallot, sautéing until fragrant and translucent, about 2-3 minutes. Add the grated carrot and the scooped-out zucchini flesh to the skillet. Cook until the vegetables are tender and any excess moisture has evaporated, about 5-7 minutes. Season with salt and pepper. Remove from heat and let cool slightly. Remove from heat and transfer to a large bowl with a slotted spoon. Leave the liquid behind.
- Add the rest of the ingredients. Reserve 2 tablespoons of grated cheese and mozzarella to top the zucchini boats before baking. Taste and adjust seasonings.
- Season the interior of the zucchini boats with salt and pepper. Spoon the ricotta mixture into the cavity of each zucchini half.
- Place the stuffed zucchini halves on the parchment-lined baking sheet. Repeat until all zucchini halves are filled. Sprinkle the tops of the stuffed zucchini with the reserved grated cheeses.
- Bake, uncovered, for 15 minutes or until the zucchini are tender. Switch to broil and cook for an additional 3-5 minutes, until the top is golden brown and slightly crispy. Keep a close eye to avoid burning.
- If desired, garnish with chopped fresh parsley or extra grated cheese. Serve and enjoy!