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19
BAKED ZUCCHINI ROSETTES
The PrepExpress™ lives up to its name with this breeze of a dish.
There is no need to carve out time to boil pasta or roll fi nicky noodles;
just use the Spiralizer for the zucchini, scoop the cheese and you’re on your
way to getting a photo-worthy dinner on the table.
Makes 8 servings
1. Coat a 13x9-inch baking dish with the olive oil.
Reserve.
2. Preheat oven to 450°F with the rack in the upper third
position.
3. Assemble the Cuisinart
®
PrepExpress™ with the
Slice/Ribbon or Crinkle/Ribbon Cone and Straight
Feed Tube. Spiralize the zucchini, stopping to clean
the Cutting Cone as necessary and to remove the
prepared zucchini from the work bowl as it gets full.
4. Once all zucchini are processed, cut each spiral so
they each have 4 to 5 layers; there should be 3 to 4
pieces per zucchini. Put each piece (they should look
like rosettes) into the prepared baking pan – they
should fi t tightly.
5. Remove the Slice/Ribbon Cone and replace it with
the 3.0mm Shred/Spaghetti Cone. Shred the
Pecorino. Remove half and reserve. Add the
remaining ingredients, except for the sauce, to the
prep bowl with the Pecorino and stir to combine.
Evenly divide the cheese mixture on top of each
zucchini rosette. Top with ½ cup of the marinara
sauce and then sprinkle with the reserved Pecorino.
6. Bake for 15 to 20 minutes, or until the cheese is
melted and just browned.
7. Serve immediately with additional warm marinara
sauce.
Nutritional information per serving:
Calories 155 (59% from fat) • carb. 6g • pro. 10g • fat 10g
sat. fat 6g • chol. 32mg • sod. 214mg • calc. 131mg
fi ber 1g
2 TEASPOONS OLIVE OIL
4 MEDIUM ZUCCHINI, TRIMMED
1½ OUNCES PECORINO ROMANO
1 POUND (ABOUT 2 CUPS)
WHOLE-MILK RICOTTA
1 TABLESPOON PACKED FRESH BASIL,
THINLY SLICED (CHIFFONADE)
½ TEASPOON GRATED LEMON ZEST
¼ TEASPOON FRESHLY GROUND
BLACK PEPPER
PINCH KOSHER SALT
½ CUP MARINARA SAUCE, PLUS
ADDITIONAL FOR SERVING
(WARMED)
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