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Ricotta Stuffed Zucchini Recipe

Recipe by: chunker

"This appetizer is quick to prepare and delicious."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook15 m
  • Ready In25 m
  • 1Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
  • 2Scoop out the seeds of each zucchini half with a spoon. Season the hollowed-out halves with 1/2 teaspoon salt and 1/2 teaspoon ground pepper.
  • 3Mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, lemon juice, dried basil, 1/2 teaspoon salt and 1/2 teaspoon ground pepper in a bowl. Divide cheese mixture between four zucchini halves. Arrange stuffed zucchini on greased baking sheet.
  • 4Bake in preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes.
Footnotes
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Ingredients
  • 4 servings
  • 84 cals
  • 2 zucchini, halved lengthwise
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup part-skim ricotta cheese
  • 1/4 cup shredded part-skim mozzarella cheese
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
Nutrition

Amount per serving ( 5 total)

  • Calories:
    84
    4%
  • Fat:
    4.4
    7%
  • Carbs:
    4.5
    1%
  • Protein:
    7.1
    14%
  • Cholesterol:
    16
    5%

Based on a 2,000 calorie diet

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