Chatelaine Kitchen

Recipe of the day: Thanksgiving zucchini side dish

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This year we celebrated Thanksgiving on Saturday.The fun part is I get to post what I ate before official turkey day dinnertime. I was off the hook for cooking this year. My family had almost everything ready when I arrived.  So I put together one side dish – zucchini stuffed with ricotta. My Mom laughed when I started to put these together. She knows I can’t just come and eat. It’s hard not to join in the cooking. Here’s our Thanksgiving dinner. The zucchini boats are on the bottom right.   Zucchini stuffed with ricotta recipe: 1. Slice 2 zucchini in half lengthwise. 2. Using a spoon, scrape out the seeds. 3. In a bowl, stir 1 cup (250 mL) ricotta (preferably fresh and firm) with 1/2 cup (125 mL) chopped chives, 1 tsp (5 mL) freshly grated orange zest and generous pinches of nutmeg, salt and freshly ground pepper. 4. Spoon into zucchini boats. 5. Roast on a baking sheet at 450F (220C) until hot about 20 minutes. 6. Slice each zucchini in half. Makes 8 servings
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