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Enjoy this garden fresh zucchini dish from Author Wendy Sand Eckel

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RICHMOND, Va. - Best-Selling Author Wendy Sand Eckel intermingles delicious recipes in her popular mystery novels. The talented Author and Chef made a return visit to our studio and walked us through how to create her Garden Fresh Spiralized Zucchini dish featuring lemon and ricotta. For more information you can visit

Rosalie Hart’s Squash Noodles with Lemon and Ricotta

Makes 6 side portions

1 - 2 medium zucchini

1 - 2 yellow summer squash

Olive oil

Salt and pepper

2 cups whole milk organic ricotta cheese

1/2 cup and 2 tablespoons freshly shredded parmesan cheese

1 tablespoon lemon

2 garlic cloves, minced

1 teaspoon dried oregano

2 tablespoons basil cut into small slivers

Set oven on broil and preheat to 375º.

Using a spiralizer, spiralize the zucchini and squash into noodles. Cut the strands that are over 6 - 8 inches.

Coat a baking dish with olive oil and make six nests of noodles, alternating zucchini and summer squash. Sprinkle with salt and pepper and place under the broiler for 3 - 5 minutes so that the noodles crisp up but don’t brown.

Meanwhile whisk together the ricotta, 1/2 cup parmesan, lemon, and garlic.

Remove the squash from the oven and allow to cool for a few minutes. Once the noodles have cooled, make a well in each nest and fill with the ricotta mixture. Sprinkle the oregano and 2 tablespoons of parmesan over top. Dust with basil slivers.

Broil in oven approximately 5 - 10 minutes, or until the noodles have just started to brown on the edges. Remove from oven and place a nest on each plate.

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