Wednesday, July 21, 2010

A Zucchini Recipe

Today we had spaghetti for lunch. No big deal, but I wanted a vegetable to have as a side dish. So, I created something new. Now I get to name it! Perhaps that won't be as big a deal as naming our children. C.S. says I followed him around the farm with a baby name book for weeks during each pregnancy. Imagine that!
Zucchini with Ricotta Basil Mousse
Ingredients: 2 zucchini (about 8 inches)
                  1 cup ricotta
                  1 large egg, beaten
                  1/2-1 teaspoon dried basil or 1-2 tsp. fresh, finely chopped (If you really love basil, use more.)
                  1/4 teaspoon salt (optional)
                  Parmesan or Romano cheese, grated

Preheat oven to 400* Spray 13X9 pan with cooking oil spray.
Clean the zucchini and dry. Cut into 1/2" think slices. Place in single layer on pan.
 Mix ricotta, egg, basil, and salt.

Place by small spoonful on each zucchini slice.

Top with a large pinch of the grated Parmesan or Romano cheese.

Look at this beautiful Romano cheese that was the
product of some sheep in Italy. Benissimo, Baa-baas!

Bake in a 400* oven for 15 minutes or until golden.
Note: These are awesome dipped in a marinara sauce.


  1. That looks SO delicious - I definitely need to try it. Thanks for posting! Btw, loving this blog!

  2. I agree with Bryan on all counts! It's dangerous looking at your photos right before lunch when I have nothing that can compare -- can you say PB&J?


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