By KCRG-TV9 Staff |
Posted: Fri 1:01 PM, Sep 08, 2017
Start with thinly sliced zucchini, boil a little water with kosher salt and dip the zucchini slices for just a few seconds.
Once you get them tender with a little bend in them, we'll lay them on a sheet rack.
For the filling:
Two pounds of ricotta cheese, add to that a cup of Parmesan. About a teaspoon of kosher salt.
A half-teaspoon of cracked pepper.
About three cloves of chopped garlic.
One egg and we need a big handful of fresh basil leaves.
Put the lid on the food processor.
Take the ricotta mixture and we're going to stuff our zucchinis - about a tablespoon of mixture in each one. Roll these guys up and stack them nicely in a baking pan. The leftover zucchini is all rolled and sauce is with fresh tomato sauce, a handful of fresh mozzarella cheese and a sprinkling of Italian bread crumbs. Oven at 350 for 20 minutes and about 20 minutes later, this is what we've got.
Hope you enjoyed this nice and easy zucchini stuffed pasta.