Basil and Ricotta Stuffed Zucchini Recipe

Name: Basil and Ricotta Stuffed Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 small zucchini about 1 1/2 pounds; 1 cup basil loosely packed, freshly and finely chopped; 1 cup ricotta cheese 8 ounces, prefer low-fat; 1/2 cup parsley leaves loosely packed flat-leaf, freshly and finely chopped; 4 tablespoons parmesan, parmigiano-reggiano cheese, grated 1 ounce, fresh; 2 tablespoons water hot; 1 tablespoon lemon juice fresh; 1/4 teaspoon salt; 1/4 teaspoon black pepper freshly ground; 1 x pine nuts optional; 1 x parsley sprigs for garnish

Servings: persons

6 small zucchini about 1 1/2 pounds
1 cup basil loosely packed, freshly and finely chopped
1 cup ricotta cheese 8 ounces, prefer low-fat
1/2 cup parsley leaves loosely packed flat-leaf, freshly and finely chopped
4 tablespoons parmesan, parmigiano-reggiano cheese, grated 1 ounce, fresh
2 tablespoons water hot
1 tablespoon lemon juice fresh
1/4 teaspoon salt
1/4 teaspoon black pepper freshly ground
1 x pine nuts optional
1 x parsley sprigs for garnish

1
Preheat oven to 450F (230C).
2
Cut each zucchini in half lengthwise, scoop out pulp, leaving a 1/4 inch-thick shell.
3
Reserve pulp for another use.
4
Place zucchini shells in a single layer in a 13 by 9inch baking dish coated with cooking spray or brushed with oil.
5
Combine basil and next 7 ingredients, whisk until well blended and form into a smooth texture.
6
Divide mixture evenly among shells, pressing gently.
7
Sprinkle several pine nuts on top of each zucchini shell, if needed.
8
Bake in preheated oven for 20 minutes or until zucchini is tender.
9
Garnish with parsley leaves, if needed.

387

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 small zucchini about 1 1/2 pounds, 1 cup basil loosely packed, freshly and finely chopped, 1 cup ricotta cheese 8 ounces, prefer low-fat, 1/2 cup parsley leaves loosely packed flat-leaf, freshly and finely chopped, and more.

Yes, Basil and Ricotta Stuffed Zucchini falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Basil and Ricotta Stuffed Zucchini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions