Ricotta Stuffed Zucchini Recipe

Name: Ricotta Stuffed Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
2
Scoop 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.
3
Mix 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.
4
Bake in preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes.

114

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 zucchini, halved lengthwise, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 1/2 cup part-skim ricotta cheese, and more.

Yes, 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.

Ricotta Stuffed Zucchini

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