- 2 zucchini, halved lengthwise
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup part-skim ricotta cheese
- 1/4 cup shredded part-skim mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon fresh lemon juice
- 2 teaspoons dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 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.
03/16/2017
recipepes.com
Ricotta Stuffed Zucchini, recipe
PT15M
PT1H
5
455 calories
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