Italian Zucchini Boats

• INGREDIENTS - to your taste
• Medium large to monster sized zucchini (cut 6-7 inch inches in length)
• Ricotta Cheese - fresh would be wonderful
• Bocconcini Mozzarella balls (or cube up a mozzarella ball if you can't find bocconcini)
• Marinara sauce - your favorite
• Pecorino Romano cheese - microplane grated
• Extra virgin olive oil
• Fresh Italian parsley and/or other seasonings of choice
• Fresh ground pepper
• Note: when I use Pecorino in a recipe I skip the salt

1. Prepare a grill with a cover, get the coals hot.
2. Prepare the zucchini: cut off the stem and cut in half, and spoon seeds out of the middle, if needed, hollow out enough space for filling.
3. FILLING
4. Spoon in and spread marinara sauce.rnSpoon in and spread Ricotta cheese.rnAdd mozzarella, drizzle a little extra virgin olive oil, and fresh ground pepper. rnDrizzle one more layer of marinara. rnGarnish with Pecorino, Italian parsley.
5. TO COOK
6. Outdoors: place on greased heavy duty foil; crease the edges up to hold all the zucchini boats in and cook, covered over indirect heat until the zucchini is heated and the filling starts to bubble and melt.
7. NOTE: If the weather is nasty, cook indoors: place on a greased ovenproof dish and bake @ 375 degrees until the zucchini is heated and the filling starts to bubble and melt.

ingredients, monster, ricotta cheese, mozzarella balls, romano cheese, extra virgin olive oil, fresh italian parsley, fresh ground pepper, salt

Taken from food52.com/recipes/5122-italian-zucchini-boats (may not work)