Zucchini and Summer Squash Nests

This content has been archived. It may no longer be relevant

Adapted from recipe by Hilary Meyer in Eating Well, shared by My Saratoga Kitchen Table
Serves: 6

INGREDIENTS
*Ingredients currently available at the Saratoga Farmers’ Market

  • 1 cup whole milk ricotta cheese*
  • ½ cup finely shredded Parmesan cheese*
  • ¼ cup chopped fresh basil*
  • 2 cloves garlic, minced*
  • ½ teaspoon ground pepper, divided
  • 2 medium yellow summer squash*
  • 2 medium zucchini*
  • 2 Tablespoons olive oil*

INSTRUCTIONS

  1. Position a rack in the top position of oven, preheat broiler to high
  2. Combine ricotta, Parmesan, basil, garlic, and ¼ teaspoon pepper in a medium bowl. Set aside.
  3. Using a spiral vegetable slicer or vegetable peeler, cut summer squash and zucchini lengthwise into long, thin strands or strips. Stop when you read the seeds. You should have about 6 cups of “noodles”. Place them on a sheet pan or in a 9 inch X 13 inch baking pan. Shape them into nest. Alternate the zucchini and summer squash in a pattern. You will have 6 nests.
  4. Drizzle the nests with oil and sprinkle with remaining ¼ teaspoon pepper. Make a well in the center of each and spoon in about 2 Tablespoons ricotta filling.
  5. Broil nests until browned in spots, 6 to 8 minutes. Serve warm.
Share the Post:

Related Posts