READY IN 25 mins

Ricotta Stuffed Zucchini

Read Reviews (51)

"This appetizer is quick to prepare and delicious." — chunker

Directions

Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
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.
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.
Bake in preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes.

Kitchen-Friendly View

PREP 10 mins
COOK 15 mins
READY IN 25 mins

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.

—Ms. Baker

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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.

—HORSEZ001

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65 Ratings

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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.

—Fit Mom of 2

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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!

—breeannestop

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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!

—AndreaThePetSitter

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Aug 04, 2010

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

—Cindy Baker

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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.

—WILDCAT40

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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!

—PamelaSue

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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.

Nutritional Information

Ricotta Stuffed Zucchini

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 84
Calories from Fat: 40

% Daily Value *
Total Fat 4.4g 7 %
** Saturated Fat 2.7g 13 %
Cholesterol 16mg 5 %
Sodium 708mg 28 %
Potassium 227mg 6 %
Total Carbohydrates 4.5g 1 %
Dietary Fiber 1g 4 %
Protein 7.1g 14 %
** Sugars 1.3g
Vitamin A 7 %
Vitamin C 18 %
Calcium 24 %
Iron 8 %
** Thiamin 5 %
Niacin 12 %
** Vitamin B6 9 %
** Magnesium 7 %
** Folate 12 %

* 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.