Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Sundried Tomato and Basil Stuffed Grilled Zucchini
Serving Amount
Ingredients
2 zucchini
spray oil
3⁄4 cup ricotta cheese
1⁄3 cup julienne cut sundried tomatoes in oil diced
1⁄4 cup basil, shredded
2 tsp. lemon juice
salt and pepper to taste
toothpicks for securing rolls
Instructions
Step 1
Heat a grill to medium-high.
Step 2
Wash and dry zucchini, then slice zucchini vertically, about ¼-inch.
Step 3
Spray zucchini slices generously with spray oil. Once grill is hot, add zucchini and grill on each side for 2-3 minutes, or until grill marks appear. Set aside.
Step 4
In a bowl, add ricotta cheese, diced sundried tomatoes and 1 Tbsp. of the oil, basil and lemon juice. Mix well, then a little salt and pepper at a time to taste preference.
Step 5
On the flat of the zucchini, spread about 2 Tbsp. of the mixture. Roll up and secure with a toothpick. Serve and enjoy!
