Ricotta Stuffed Zucchini

A mixture of cheeses, lemon juice and basil make a savory stuffed zucchini that works well as either an appetizer or side dish.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 41 Calories

Ingredients

• 2 tablespoons grated Parmesan cheese
• 1 teaspoon fresh lemon juice
• 2 teaspoons dried basil
• 2 zucchini, halved lengthwise
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.5 cup part-skim ricotta cheese
• 0.25 cup shredded part-skim mozzarella cheese

Recipe Instructions

Step 1

Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.

Step 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.

Step 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.

Step 4

Bake in preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes.