Round Zucchini Stuffed With Ricotta And Basil

1. 1

   Preheat oven to 180 degrees Celsius.

2. 2

   Cut the top of each zucchini and core it. Chop the insides, and brown in 1 tablespoon of olive oil. Set aside.

3. 3

   In a bowl, mix the ricotta, Parmesan, lemon zest, and chopped basil leaves.

4. 4

   Add the cooked zucchini and mix.

5. 5

   Pour mixture in the cored zucchini, and bake for 30 minutes.

6. 6

   Mix 1 tablespoon of olive oil mixed with 1 tablespoon of water.

7. 7

   Sprinkle each zucchini with Parmesan and olive oil/water mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.