3 Cheese stuffed Zucchini with Marinara Rotini

3 Cheese Stuffed Zucchini with Marinara Rotini


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Prep Time: 35 Min

Cook Time: 40 - 45 Min

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1. Fill a medium sized pot with cold water and set to medium high. Bring to a boil and add the zucchini. Boil roughly 10 minutes until tender. Strain and cool.

**Begin next step as water comes to boil in step 1

1. Fill a large pot with cold water and set to medium high. Once boiled, season liberally with sea salt and cover until needed.

 

1. Combine tomatoes, EVOO, garlic, basil, pepper flakes, tomato paste, dried oregano, and sea salt in a food processor. Blend until mostly blended but some chunks remain.

 

1. In a small frying pan, add a tbsp. of EVOO and set to just below medium. Add the yellow onion and a pinch of sea salt. Cook 3 – 4 minutes stirring occasionally. Add the blended sauce and stir. Bring to a boil and once boiled, add the sugar, reduce heat to medium low, and simmer 15 minutes.

 

1. Preheat oven to 375 F

 

1. Once the zucchinis are cooled, slice them in half lengthwise and scoop out the pulp. Spoon the ricotta filling evenly between the six zucchini boats. Use your fingers to flatten the filling down and even it out.

 

1. Ladle one or two scoops of sauce into the bottom of a 1 ½ qt. baking dish. Place the zucchini boats in the dish and sprinkle with salt and the 2 tablespoons of parmesan. Place into the oven to bake for 15 – 20 minutes.

 

1. While the zucchini bakes, add the pasta to the boiling, salted water and cook according to package directions. Strain the cooked pasta into a large mixing bowl. Add a scoop of pasta water to the remaining marinara sauce and pour it over the pasta. Toss to thoroughly combine.

 

1. To finish the zucchini, set the oven to BROIL at 500 F for 3 – 4 minutes until lightly browned on top. Remove from oven and set onto a wire cooling rack.

 

1. For service, enjoy a few scoops of pasta with a cheesy boat on the side or slice the boats and serve them over the pasta. ENJOY!

                 Grocery List

• 3 Zucchinis
• 5 C Dry Rotini Pasta
• 2 Tbsp. Grated Parmesan

MARINARA SAUCE

• 796ml can San Marzano Tomatoes
• ¼ C EVOO
• 3 cloves Garlic, crushed
• 5 large, Fresh Basil leaves
• ¼ Tbsp. Red Pepper Flakes
• 1/2 Tbsp. Tomato Paste
• 1/2 Tbsp. Dried Oregano
• ½ Tsp. + Sea Salt
• ¼ Tsp. Sugar
• Yellow Onion, diced

  
3 CHEESE FILLING

• 1 C Ricotta Cheese
• 1 C Mozzarella, shredded
• 1 Tbsp. Grated Parmesan
• 2 cloves Garlic, crushed & minced / pressed
• 1 Tsp. Dried Basil
• 1 Tsp. Dried Oregano