Zucchini Ricotta Shells Recipes

ZUCCHINI & RICOTTA SHELLS

Steps:

• In a saucepan of boiling salted water, cook pasta according to package instructions. Drain, reserving 1/2 cup cooking liquid.
• In a large bowl, toss together pasta, ricotta, lemon zest, salt, pepper, and half of the reserved cooking liquid.
• Meanwhile, quarter each zucchini lengthwise. With knife, cut away core; cut on bias into slices.
• In a skillet, heat oil over medium-high heat; saute zucchini until tender, about 5 minutes. Add to pasta, along with mint, green onion, lemon juice, and enough cooking liquid for desired creaminess, tossing to coat.

RICOTTA STUFFED ZUCCHINI

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
• Scoop out the seeds of each zucchini half with a spoon. Season the hollowed-out halves with 1/2 teaspoon salt and 1/2 teaspoon ground pepper.
• Mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, lemon juice, dried basil, 1/2 teaspoon salt and 1/2 teaspoon ground pepper in a bowl. Divide cheese mixture between four zucchini halves. Arrange stuffed zucchini on greased baking sheet.
• Bake in preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes.

ZUCCHINI BOATS WITH RICOTTA AND BASIL

Steps:

• Preheat oven to 450 degrees.
• Cut each zucchini in half lengthwise, scoop out pulp, leaving a 1/4 inch thick shell.
• Reserve pulp for another use.
• Arrange zucchini shells single layer in a 13 x 9 inch baking dish coated with cooking spray.
• Combine basil and next 7 ingredients, stirring well with a whisk.
• Divide mixture evenly among shells, pressing gently.
• Bake at 450 degrees for 20 minutes or until zucchini is tender.