Photo: Alexander Maasch
Zucchini Boats with Ricotta and Basil Recipe
8 ingredients
12
openrecipes
One of my summer staples, zucchini boats have a tendency to disappear when I bring a dish to a cookout. Great when paired with a burger and an ice cold beer...
Estimated Nutrition (whole recipe, rough)
308
Calories
22g
Protein
18g
Fat
12g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 small zucchini, halved lengthwise and pulp removed (don't shave them too thin, they need to stand up to the filling)
- 1 cup chopped basil leaves
- 1 cup ricotta (I use part skim)
- 1/2 cup chopped parsley
- 1/4 cup grated parmesan
- 2 tablespoons hot water
- 1/2 teaspoon salt
- 1/2 teaspoon pepper (I typically use more, but I like pepper more than most folks)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes