Baked Zucchini with Ricotta & Tomato Sauce
Serves: 2
Prep time: 15 minutes
Bake time: 15-20 minutes
1 zucchini
1 14.5 ounce can diced tomatoes, undrained
1/4 onion, diced
1 garlic clove, minced
1/2 tablespoon extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
1/2 teaspoon sugar
1/2 teaspoon oregano (fresh or dried)
4 tablespoons fresh ricotta cheese
1/2 tablespoon parmesan cheese
1 teaspoon dried basil
Salt & pepper to taste
Parsley, for sprinkling
2 tablespoons mozzarella cheese
Preheat oven to 400 degrees.
In a small bowl, stir ricotta cheese, parmesan, dried basil, & salt and pepper to taste.
Prep time: 15 minutes
Bake time: 15-20 minutes
1 zucchini
1 14.5 ounce can diced tomatoes, undrained
1/4 onion, diced
1 garlic clove, minced
1/2 tablespoon extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
1/2 teaspoon sugar
1/2 teaspoon oregano (fresh or dried)
4 tablespoons fresh ricotta cheese
1/2 tablespoon parmesan cheese
1 teaspoon dried basil
Salt & pepper to taste
Parsley, for sprinkling
2 tablespoons mozzarella cheese
Preheat oven to 400 degrees.
In a small bowl, stir ricotta cheese, parmesan, dried basil, & salt and pepper to taste.
Wash zucchini & cut ends off. Cut in half the long way as shown on the left. With a spoon, carefully scoop out about half of zucchini flesh; discard. Fill with ricotta cheese mixture & set aside.
Heat olive oil in saucepan over medium heat. Add onion & garlic, and sauté for 3-4 minutes. Add tomatoes, salt, pepper, oregano, & sugar; stir and cook for 5-6 minutes or until tomatoes are warmed through.
Scoop tomato mixture into the bottom of a lightly greased 8x8 baking dish and place zucchini gently on top. Sprinkle mozzarella & parsley on top of zucchini. Bake uncovered in preheated 400 degree oven for 15-20 minutes or until you can place a fork through zucchini and it is soft, but still firm. Add additional salt & pepper to taste if needed.
NOTE: When I made this, I served it with organic grilled ribeye steak & my strawberry spinach salad. So yummy!
TIP: When choosing zucchini, look for a deep green color & press gently to make sure it is firm; organic is always best or buy at your local farmers market.
