If you don’t have a spiralizer to make this healthy zucchini noodle casserole (aka zoodles), use a vegetable peeler to make long thin strips of the squash and zucchini, stopping when you reach the seedy center. Just a few minutes under the broiler gives these ricotta-and-basil-filled nests a light golden top.
Total: 30 mins
- 1 cup whole-milk ricotta cheese
- ½ cup finely shredded Parmesan cheese
- ¼ cup chopped fresh basil
- 1 clove garlic, minced
- ½ teaspoon ground pepper, divided
- 2 medium summer squash
- 2 medium zucchini
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon salt
Position a rack in the top position of oven; preheat broiler to high.
Combine ricotta, Parmesan, basil, garlic and 1/4 teaspoon pepper in a medium bowl. Set aside.
Using a spiral vegetable slicer or a vegetable peeler, cut summer squash lengthwise into long, thin strands or strips. Stop when you reach the seeds. You should have about 6 cups of “noodles.” Place them on a cutting board and shape into an even 10-inch square. Cut the square into quarters. Transfer each “nest” to a 9-by-13-inch broiler-safe pan (or similar size 3-quart baking dish). Repeat with zucchini. Arrange the zucchini nests in an alternating pattern with the summer squash.
Drizzle the nests with oil and season with salt and the remaining 1/4 teaspoon pepper. Make a well in the center of each and spoon in about 2 tablespoons filling.
Broil the nests until browned in spots, 6 to 8 minutes. Serve warm.
Equipment: Spiral vegetable slicer, broiler-safe baking dish
Serving Size: 1 “Nest” Per Serving: 127 calories; protein 6.9g; carbohydrates 5.2g; dietary fiber 1.2g; sugars 2.8g; fat 9.2g; saturated fat 4g; cholesterol 19.4mg; vitamin a iu 491.3IU; vitamin c 21.3mg; folate 36.2mcg; calcium 149.2mg; iron 0.7mg; magnesium 28.2mg; potassium 357.6mg; sodium 263mg. Exchanges: 1/2 Vegetable,1/2 Medium-Fat Meat, 1/2 High-Fat Meat, 1/2 Fat
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