"This appetizer is quick to prepare and delicious." — chunker
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zucchini, halved lengthwise
ground black pepper
part-skim ricotta cheese
shredded part-skim mozzarella cheese
grated Parmesan cheese
fresh lemon juice
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.
Could be a 4 star recipe, with less pepper. We liked it!
We used small curd cottage cheese instead of ricotta.
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.
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 again...and again! My daughter LOVED it!
My family loved this recipe. I have since used the "stuffing" to make Eggplant Roulades too. Yum.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Ricotta Stuffed Zucchini
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 40
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