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Vegetable Boats

3 summer squash; 1 Tbspn butter; 1 Tbspn olive oil; 2 Tbspns finely diced onion, 1 cup ricotta cheese, 1/3 cup grated parmesan cheese, 3 Tbspns dry bread crumbs, 1 egg, 1/2 tspn salt, 1/8 tspn ground pepper, 2 Tbspns salsa. Directions: For Grilling: Halve zucchini length-wise, scoop out seeds. Grill or broil halved zucchini brushed with oil and sprinkled with salt (should be edible, but still firm.) Cut in halves. Seperately, in a skillet heat butter and oil over medium heat. Add onion and cook until soft. Transfer to a bowl and cool slightly. Add ricotta, 1/4 cup parmesan cheese, 2 Tbspns bread crumbs, egg, salsa, salt, and pepper until blended. Now, spoon the cheese mixture into the "boat" zucchini halves. Sprinkle remaining parmesan cheese and bread crumbs on top. Bake filled pieces at 400F or grill until cheese browns.

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