Zucchini Boats with Ricotta and Basil Recipe whiskeyhead

• 6 small zucchini, halved lengthwise and pulp removed (don't shave them too thin, they need to stand up to the filling)
• 1 cup chopped basil leaves
• 1 cup ricotta (I use part skim)
• 1/2 cup chopped parsley
• 1/4 cup grated parmesan
• 2 tablespoons hot water
• 1/2 teaspoon salt
• 1/2 teaspoon pepper (I typically use more, but I like pepper more than most folks)

1. Preheat oven to 450
2. Arrange halved zucchini in a 13x9 glass baking dish
3. Combine cheeses, water and dry ingredients in a bowl and stir with a whisk until its a uniform mudslide texture
4. Evenly divide mixture in each boat, gently pressing.
5. Add a little water to the pan and bake 20 minutes or until the cheese is just barely browned.

zucchini, basil, ricotta, parsley, parmesan, water, salt, pepper

Taken from www.chowhound.com/recipes/zucchini-boats-ricotta-basil-28421 (may not work)