“This appetizer is quick to prepare and delicious.” - by chunker
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
- 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.
- 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.
- Bake in preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes.
Nutrition
Amount Per Serving (4 total)
- Calories
- 84 cal
- 4%
- Fat
- 4.4 g
- 7%
- Carbs
- 4.5 g
- 1%
Based on a 2,000 calorie diet
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Reviews (51)
Rate This Recipe
"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 c..." See morerumb topping. I think that will add a great crunch and texture."
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