Ricotta Stuffed Zucchini

Ricotta Stuffed Zucchini

54 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
chunker
Recipe by  chunker

“This appetizer is quick to prepare and delicious.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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.

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Reviews (54)

Rate This Recipe
Ms. Baker
79

Ms. Baker

This was very good. I used it as a veggie dish for dinner. I made one change - I added a small amount of fresh minced garlic. When I make it again, which I will, I am going to top them with a bread crumb topping. I think that will add a great crunch and texture.

Fit Mom of 2
27

Fit Mom of 2

I used fat free ricotta and also added fresh garlic and sprinkled Italian breadcrumbs on top. I think the flavor was good, but next time I will add more seasonings and maybe some chopped tomatoes.

HORSEZ001
20

HORSEZ001

Could be a 4 star recipe, with less pepper. We liked it! We used small curd cottage cheese instead of ricotta.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 84 cal
  • 4%
  • Fat
  • 4.4 g
  • 7%
  • Carbs
  • 4.5 g
  • 1%
  • Protein
  • 7.1 g
  • 14%
  • Cholesterol
  • 16 mg
  • 5%
  • Sodium
  • 708 mg
  • 28%

Based on a 2,000 calorie diet

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