A wholesome twist on comfort food—fresh zucchini halves are filled with a creamy ricotta-Parmesan blend, topped with savory ground meat simmered in Terlato Kitchen’s Pomodoro Sauce, and baked to golden perfection.
Ingredients
6 zucchinis
1 cup Ricotta cheese
½ cup Parmesan cheese
½ tsp minced Garlic
2 eggs
1 Tbsp chopped Parsley
1 tsp dried Oregano
1 Tbsp chopped Basil
1 tsp Black Pepper
Process
Slice zucchini in half lengthwise and carve out middles with a spoon to make a long boat.
In a bowl combine ricotta, parmesan, lightly whisked eggs, parsley,
basil, oregano, black pepper and stir until combined and smooth.
Put olive oil, Vidalia onion, garlic, kosher salt, and ground meat into a saucepan and cook until just brown.