Ricotta-Stuffed Zucchini

4.5

(95)

73 Reviews

6 Photos

This ricotta-stuffed zucchini appetizer is quick to prepare and delicious.

Submitted by chunker

Updated on July 27, 2023

6

Prep Time:

15 mins

Cook Time:

15 mins

Total Time:

30 mins

Servings:

4

Yield:

4 stuffed zucchini halves

Jump to Nutrition Facts

Ingredients

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

Directions

Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet.
Use a spoon to scoop out seeds from zucchini halves, then season the cut sides with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Mix ricotta, mozzarella, Parmesan, basil, lemon juice, and remaining 1/2 teaspoon each salt and pepper together in a bowl. Divide cheese mixture among four zucchini halves. Place stuffed zucchini onto the prepared baking sheet.
Bake in the preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes.

Nutrition Facts (per serving)

41	Calories
2g	Fat
3g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 41
% Daily Value *
Total Fat 2g	3%
Saturated Fat 1g	6%
Cholesterol 7mg	2%
Sodium 670mg	29%
Total Carbohydrate 3g	1%
Dietary Fiber 1g	4%
Total Sugars 1g
Protein 4g	7%
Vitamin C 11mg	12%
Calcium 106mg	8%
Iron 1mg	3%
Potassium 188mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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