2020-04-01 Good Housekeeping

Chop the insides of

zucchini and add

to fried rice, toss into

pasta sauce or stir

into soup.

TEST

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GLUTEN-FREE

1. Place small rimmed baking sheet in oven; heat
   oven to 475°F. Halve 4 small zucchini lengthwise.
   Using spoon, hollow out halves (reserve insides
   for another use). Brush cut sides with 1 tsp olive oil
   and place on heated baking sheet, cut sides down;
   roast 10 min. Heat oven to broil.


2. Meanwhile, mix together 1 cup ricotta, 1⁄4 cup

goat cheese, 2 Tbsp Parmesan, 1 Tbsp grated

lemon zest and 1⁄2 tsp each salt and pepper.

Fold in 1⁄2 cup peas (thawed if frozen), 1 scallion

(finely chopped) and 2 Tbsp mint (chopped).

3. Divide among zucchini shells, sprinkle with 2 Tbsp
   Parmesan and broil until beginning to brown, 3 to 5
   min. Serve with green salad, couscous or quinoa.

Zucchini Stuffed

with Ricotta and

Goat Cheese

Prep 20 min. | Total 30 min.

SERVES 4 About 190 cal, 12.5 g fat (7.5 g sat), 12 g pro, 425 mg sodium, 9 g carb, 3 g fiber