Ricotta Stuffed Zucchini

Ricotta Stuffed Zucchini

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"This appetizer is quick to prepare and delicious."
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Ingredients

25 m servings 84 cals
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Original recipe yields 4 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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Directions

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  • Prep

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

57
  1. 73 Ratings

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Most helpful positive review

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 b...

Most helpful critical review

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

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 b...

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 tomatoe...

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

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!

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 ag...

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 zuc...

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

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 ... fantasti...

I saw this recipe and it looked like a great idea so I tried it that night and it was great! It was a big hit with everyone...