Ricotta Stuffed Zucchini recipe

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Ingredients

2 zucchini, halved lengthwise
½ teaspoon salt
½ teaspoon ground black pepper
½ cup part-skim ricotta cheese
¼ cup shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese
1 teaspoon fresh lemon juice
2 teaspoons dried basil
½ teaspoon salt
½ teaspoon ground black pepper

Nutrition Info

41.2 calories
carbohydrate: 2.9 g
cholesterol: 6.7 mg
fat: 2 g
fiber: 1 g
protein: 3.6 g
saturatedFat: 1.2 g
servingSize: -
sodium: 669.7 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

This appetizer is quick to prepare and delicious.

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