Ricotta Stuffed Zucchini Recipe - Allrecipes.com
Ricotta Stuffed Zucchini Recipe
  • READY IN 25 mins

Ricotta Stuffed Zucchini

Recipe by  

"This appetizer is quick to prepare and delicious."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    15 mins
  • READY IN

    25 mins

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 More Reviews

Most Helpful Positive Review
Jul 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.

 
Most Helpful Critical Review
Aug 05, 2008

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

 
Aug 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.

 
Jul 23, 2008

This was great! I used cottage cheese instead of ricotta and it worked well. Also, added garlic like some other reviewers mentioned and a dash of hot sauce. Lovely!

 
Nov 05, 2007

Delicious! It's a great change from the usual way I've always prepared zucchini. I added a clove of crushed garlic to the mix and sprinkled a little italian bread crumbs on the top. Will make again...and again! My daughter LOVED it!

 
Jul 17, 2011

Excellent. I made these into appetizers. I cut the zucchini into rounds and hollowed out a bit. I added a bit of garlic to the mixture and used Italian seasoning. I put some filling on the zucchini rounds and topped with half a grape tomato and baked for about 10 minutes. Fabulous. Beautiful looking and everyone loved. Good way to use up the garden produce.

 
Aug 04, 2010

My family loved this recipe. I have since used the "stuffing" to make Eggplant Roulades too. Yum.

 
Jul 16, 2008

What a great way to eat zucchini! We gobbled this recipe up and I will be making it again. Slightly reduced the amount of salt and put in a bit more dried basil than it called for ... fantastic, thanks for sharing!

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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