Ricotta-Stuffed Zucchini

This ricotta-stuffed zucchini recipe is made with mozzarella, Parmesan, and lemon juice, then baked until tender for a cheesy appetizer or side dish.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 41 Calories

Ingredients

• 2 tablespoons grated Parmesan cheese
• 1 teaspoon fresh lemon juice
• 2 teaspoons dried basil
• cooking spray
• 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 the oven to 450 degrees F (230 degrees C). Coat a baking sheet with cooking spray.

Step 2

Scoop out seeds from zucchini halves with a spoon; season cut sides with ½ teaspoon salt and ½ teaspoon black pepper.

Step 3

Combine ricotta, mozzarella, Parmesan, basil, lemon juice, and remaining ½ teaspoon each salt and black pepper in a bowl; divide among zucchini halves. Place stuffed zucchini on the prepared baking sheet.

Step 4

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