Ricotta Stuffed Zucchini51 Reviews
- Prep: 10 min
- Cook: 15 min
- Ready In: 25 min
“This appetizer is quick to prepare and delicious.” - by chunker
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 84 cal
- 4.4 g
- 4.5 g
Based on a 2,000 calorie diet
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."
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...." See more"
Nat's Shrimp and Veggie Stuffed Zucchini
Stuffed Zucchini Halves
Just swipe to see more like this.