We love to serve a dish that’s easy to make but looks impressive to guests, and this Stuffed Zucchini and Alfredo is a stunning showstopper.
Stuffed Zucchini and Alfredo
Makes 4 to 6 servings
Ingredients
- 1½ cups heavy whipping cream
- 4 teaspoons minced garlic, divided
- 1 (6-ounce) package Alfredo sauce mix
- 1 cup whole-milk ricotta cheese
- ½ cup chopped fresh basil
- 1 teaspoon kosher salt, divided
- 1 large egg, lightly beaten
- ½ cup freshly shredded Parmesan cheese, divided
- 2 medium zucchini
Instructions
- In a 12-inch enamel-coated cast-iron braiser, whisk together cream, 3 teaspoons garlic, and Alfredo mix. Heat over medium heat, stirring often, until thickened, about 5 minutes. Remove from heat.
- Preheat oven to 375°.
- In a medium bowl, add ricotta, basil, ½ teaspoon salt, egg, ¼ cup Parmesan cheese, and remaining 1 teaspoon garlic, stirring until combined.
- Using a Y-shaped peeler, peel zucchini lengthwise into about 20 pieces. Place flat on a paper towel. Sprinkle with remaining ½ teaspoon salt. Place 2 strips next to each other so they are overlapping by ¼ inch. Place 1½ tablespoons ricotta mixture on one end, and slowly roll up; place, seam side down, in Alfredo sauce. Continue with remaining zucchini and filling. Sprinkle with remaining ¼ cup Parmesan cheese. Bake until bubbly, 15 to 20 minutes.
