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Ricotta Stuffed Zucchini

Ricotta Stuffed Zucchini

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This appetizer is quick to prepare and delicious.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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

Ms. Baker
86
7/20/2007

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
30
8/15/2007

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
8/5/2008

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