Zucchini Boats with Primavera Rice & Lemon-Garlic Ricotta
30 min
Veggie
1713
For 2 Portions
300 g
corn, canned
300 g
ricotta
120 g
basmati rice
100 g
green peas, frozen
5 g
parsley, fresh
2
zucchini
2
carrot
1
shallot
1
lemon
2 tbsp
olive oil
2 clove(s)
garlic
water
salt
pepper
1. All set?
2. Preheat oven to 400°F (conventional, recommended).
3. Halve zucchini lengthwise and scoop out the flesh with a spoon to create two boats. Roughly dice the scooped-out flesh and set aside.