by lapadia
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lapadia's Notes:
ExpandINGREDIENTS – to your taste Ask a question about this ingredient
Medium to medium large sized zucchini (cut 6-7 inch inches in length) Ask a question about this ingredient
Ricotta Cheese - fresh would be wonderful Ask a question about this ingredient
Bocconcini Mozzarella balls (or cube up a mozzarella ball if you can’t find bocconcini) Ask a question about this ingredient
Marinara sauce Ask a question about this ingredient
Pecorino Romano cheese – microplane grated Ask a question about this ingredient
Extra virgin olive oil Ask a question about this ingredient
Fresh Italian parsley and/or other seasonings of choice Ask a question about this ingredient
Fresh ground pepper Ask a question about this ingredient
Note: when I use Pecorino in a recipe I skip the salt Ask a question about this ingredient
Preheat oven to 375 degrees - if cooking indoors. Otherwise, prepare a grill with a cover.
Ask a question about this stepPrepare the zucchini: cut off the stem and cut in half, and spoon seeds out of the middle, if needed, hollow out enough space for filling.
Ask a question about this stepFILLING
Ask a question about this stepSpoon in and spread marinara sauce. Spoon in and spread Ricotta cheese. Add Bocconcini balls, drizzle a little extra virgin olive oil, fresh ground pepper and Pecorino over the top (if the bocconcini are on the larger size cut them to fit). Drizzle one more layer of marinara. Garnish with Pecorino, Italian parsley and pepper to taste.
Ask a question about this stepTO COOK
Ask a question about this stepOutdoors: place on greased heavy duty foil; crease the edges up to hold all the zucchini boats in and cook, covered over indirect heat until the zucchini is heated and the filling starts to bubble and melt.
Ask a question about this stepIndoors: place on a greased ovenproof dish and bake until the zucchini is heated and the filling starts to bubble and melt.
Ask a question about this stepYum, love your idea and thanks for for your thought-re:my shoulder.
Made these tonight and they got raves at the table! I used the little round zucchini balls so each person got 2 halves. I used oregano as the herb, since I had some in the garden wanting to be snipped. Just a wonderful presentation and delicious way to have zucchini! Thanks!
Hi, you're very welcome, I'm so happy everybody liked it! It’s a great Italian tasting recipe without all the extra calories. Btw – fractured my shoulder last night, I am in a sling, typing with my left finger…don’t think I will be doing much cooking during the month of July…dang.
Oh no!!! I'm so sorry - that sounds really painful. I hope it heals quickly, for you and for us as we will miss your wonderful recipes!
I made this last week and it was delicious and easy! You should enter it into the summer squash contest on the site.
Sounds wonderful!
What a fabulous idea!! I can't wait to try this.
Mmm, nice! I'd probably put a pinch or two of fresh marjoram or oregano on these. So tasty looking. ;o)
Love marjoram, I usually have oregano in my sauce, but it would make a good picture to see some sprinkled as garnish!
It would also taste great! But you'd want just a tiny bit, or it would overwhelm all the other great things you have going here. Love this one! ;o)
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
These are also really good to do with small shrimp and a cheesy sauce. Zucchini are just about the most versatile veggies out there! My sympathies on your shoulder...I broke my arm this spring and went through the same "no-cooking" period....sure was nice to heal!