Ingredients
- 6-8 zucchinis
- 1 lb. ground pork
- 1 cup ricotta
- 1/2 cup parmesan
- 1 jar tomato basil marinara
- 2 tsp. Nature’s Seasons
- olive oil
Directions
Wash the zucchinis and chop the very ends off. Slice in half lengthwise and scoop out the seeds, effectively making boats. Drizzle with olive oil and Nature’s Seasons (or your favorite all purpose seasoning) and place on a baking sheet cut side down. Roast in a 350 degree oven for 20-25 minutes.
While the zucchinis are roasting, brown the ground pork and season with more Nature’s Seasons as you go. Once fully cooked through, add a jar of your favorite marinara sauce – I prefer any tomato basil.
For the filling, combine ricotta, parmesan, and more Nature’s Seasons. Let the zucchinis cool for a few minutes before filling, starting with a generous layer of the ricotta mixture.
Add a hearty spoonful of the ground pork and sauce on top and spread evenly. Then top with more parmesan cheese…measure with your heart.
Bake for another 20 minutes until the cheese begins to golden.
**Serves 4-6 depending on how many boats you eat!
Wine Pairing Suggestion
Allegrini Valpolicella
With A Glass Of Wine 