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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.
2
TEASPOONS OLIVE OIL
4
MEDIUM ZUCCHINI
1½
P
OUNCES
ECORINO
1
(
POUND
ABOUT
-
WHOLE
MILK RICOTTA
1
TABLESPOON PACKED FRESH BASIL
THINLY SLICED
½
TEASPOON GRATED LEMON ZEST
¼
TEASPOON FRESHLY GROUND
BLACK PEPPER
P
INCH KOSHER SALT
½
CUP MARINARA SAUCE
ADDITIONAL FOR SERVING
(
)
WARMED
BAKED ZUCCHINI ROSETTES
Makes 8 servings
,
TRIMMED
1. Coat a 13x9-inch baking dish with the olive oil.
R
OMANO
2
)
CUPS
2. Preheat oven to 450°F with the rack in the upper third
,
(
)
CHIFFONADE
3. Assemble the Cuisinart
,
PLUS
4. Once all zucchini are processed, cut each spiral so
5. Remove the Slice/Ribbon Cone and replace it with
6. Bake for 15 to 20 minutes, or until the cheese is
7. Serve immediately with additional warm marinara
Nutritional information per serving:
Calories 155 (59% from fat) • carb. 6g • pro. 10g • fat 10g
Reserve.
position.
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.
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.
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.
melted and just browned.
sauce.
sat. fat 6g • chol. 32mg • sod. 214mg • calc. 131mg
fi ber 1g
19
®
PrepExpress™ with the
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