Ingredients
4 medium Jersey Fresh zucchini, sliced in half lengthwise
1 cup part-skim ricotta cheese
1 egg
1 1/2 TB Jersey Fresh parsley, chopped
2 TB Jersey Fresh basil, divided
1 3/4 cups mozzarella cheese, divided
1/2 cup parmesan cheese
2 tsp olive oil, divided
1 1/2 cup Jersey Fresh tomato sauce
salt and pepper
Steps
25m prep time / 40m cook time
1. Preheat oven to 400 degrees
2. Scoop out the centers of the zucchini halves and place in a 9x12 baking dish skin side down
3. In a mizing bowl, stir together ricotta, egg, Jersey Fresh parsley, 1 TB Jersey Fresh basil and salt & pepper to taste. Stir in 1/2 cup of mozzeralla and parmesan
4. Brush the inside of the zucchini boats with olive oil, sprink with salt & pepper
5. Divide cheese mixture among zucchini boats then spread evenly
6. Divide tomato sauce among zucchini boats and spread evenly
7. Cover dish with foil and bake for 30 minutes
8. Remove from oven and sprink with remaining mozzarella, return to oven and bake 5-10 minutes more until cheese has melted
9. Sprinkle tops with the remaining Jersey Fresh basil
2. Scoop out the centers of the zucchini halves and place in a 9x12 baking dish skin side down
3. In a mizing bowl, stir together ricotta, egg, Jersey Fresh parsley, 1 TB Jersey Fresh basil and salt & pepper to taste. Stir in 1/2 cup of mozzeralla and parmesan
4. Brush the inside of the zucchini boats with olive oil, sprink with salt & pepper
5. Divide cheese mixture among zucchini boats then spread evenly
6. Divide tomato sauce among zucchini boats and spread evenly
7. Cover dish with foil and bake for 30 minutes
8. Remove from oven and sprink with remaining mozzarella, return to oven and bake 5-10 minutes more until cheese has melted
9. Sprinkle tops with the remaining Jersey Fresh basil