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Ricotta Stuffed Zucchini

SUBMITTED BY: alc458  PHOTO BY: alc458 

"This appetizer is quick to prepare and delicious."
Ricotta Stuffed Zucchini Recipe
RECIPE RATING:
This recipe has been rated 32 times with an average star rating of 4.2
Read Reviews (23)
PREP TIME  10 Min
COOK TIME  15 Min
READY IN  25 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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

What to Drink?
Wine Sauvignon Blanc

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

The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed on Jul. 20, 2007 by Ms. Baker 
This was very good. I used it as a veggie dish for dinner. I made one change - I added a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed on Aug. 15, 2007 by Susan A. 
I used fat free ricotta and also added fresh garlic and sprinkled Italian breadcrumbs on top.... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.22 star rating.
Reviewed on Aug. 5, 2008 by HORSEZ001 
Could be a 4 star recipe, with less pepper. We liked it! We used small curd cottage cheese... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed on Jul. 16, 2008 by PamelaSue 
What a great way to eat zucchini! We gobbled this recipe up and I will be making it again. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed on Jul. 18, 2007 by Kimi 
I saw this recipe and it looked like a great idea so I tried it that night and it was great! ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed on Jul. 23, 2008 by breeannestop 
This was great! I used cottage cheese instead of ricotta and it worked well. Also, added... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed on Nov. 5, 2007 by fortmyerschick 
Delicious! It's a great change from the usual way I've always prepared zucchini. I added a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed on Aug. 2, 2008 by SAHARA74 
So easy to make and delicious! Another great way to use all of our zucchini from the garden. MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.22 star rating.
Reviewed on Aug. 3, 2007 by BWolfe925 
Tasty and quick to prepare! The husband didn't love this one, but I enjoyed it. Will make... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed on Sep. 7, 2007 by helen2000 
i think i have had something similar to this. i think i remember that it was good. MORE

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Recipe Submitter:

Cooking Level: Intermediate

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Nutritional Information
Ricotta Stuffed Zucchini

Servings Per Recipe: 4

Amount Per Serving

Calories: 83

  • Total Fat: 4.4g
  • Cholesterol: 16mg
  • Sodium: 701mg
  • Total Carbs: 4.2g
  •     Dietary Fiber: 1g
  • Protein: 7.1g

VIEW DETAILED NUTRITION

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