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Ricotta Stuffed Zucchini

Reviewed: Jul. 4, 2012
This was so easy to prepare and cook. I used 5 small zucchini. I added 5 cloves of garlic minced and 1 green pepper diced. I used fresh basil instead of dried and fat free ricotta instead of skim because that's what I had in the fridge. Next time I will use the skim ricotta. I also sprayed the zucchini before stuffing a little with Pam (I didn't want to use olive oil because with all the cheese I didn't want it to be too greasy). Mine cooked at 450 for 30 minutes because after 20 minutes they still were not browned. My husband thought this tasted like white pizza with fresh garlic and broccoli. What a great healthy alternative! I will be making this again especially when we have people over to eat. Delicious, healthy and flavorful!!!!
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