Ricotta-Stuffed Zucchini
Ingredients
3 medium zucchinis
1½ cups ricotta cheese
½ cup roasted, salted pistachios
½ cup packed mint leaves, finely chopped
2 cloves garlic, crushed
1 tbsp lemon juice
½ tsp kosher salt
⅛ tsp black pepper
¼ cup parmesan cheese
Directions
Slice the zucchinis in half lengthwise. Use a small spoon to scoop out the seeds and some of the flesh, so you have a shell to fill.
Crush the pistachios and slice the mint finely. Mix the pistachios, mint, crushed garlic, salt, pepper, and lemon juice in with the ricotta cheese.
Fill the zucchini halves with the ricotta mixture. You can do this with a spoon, or you can transfer the filling to a zip-top bag, seal the bag, cut off one corner, and squeeze it in.
Sprinkle the tops with parmesan cheese. Bake at 425°F (220°C) for 20 minutes. Broil for an additional 2-3 minutes, until tops are golden and bubbly. Serve immediately.