Ricotta Stuffed Zucchini Recipe

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Brief

Prep 10 mins

Cook: 15 mins

Total: 25 mins

Servings: 4

Yield: 4 servings

Ricotta Stuffed Zucchini Recipe

Ingredients

2 zucchini

halved lengthwise

½ teaspoon salt

½ teaspoon ground black pepper

½ cup part-skim ricotta cheese

¼ cup shredded part-skim mozzarella cheese

2 tablespoons grated Parmesan cheese

1 teaspoon fresh lemon juice

2 teaspoons dried basil

½ teaspoon salt

½ teaspoon ground black pepper

Appetizer and Snack

Directions

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.

Nutritional Information

Ricotta Stuffed Zucchini Recipe

Servings Per Recipe:4

Calories: 41.2

% Daily Value *

Protein: 3.6g 7%

Carbohydrates: 2.9g 1%

Dietary Fiber: 1g 4%

Sugars: 1.2g

Fat: 2g 3%

Saturated Fat: 1.2g 6%

Cholesterol: 6.7mg 2%

Vitamin A Iu: 210IU 4%

Niacin Equivalents: 1mg 7%

Vitamin B6: 0.1mg 9%

Vitamin C: 10.8mg 18%

Folate: 18.2mcg 5%

Calcium: 105.5mg 11%

Iron: 0.6mg 4%

Magnesium: 13.7mg 5%

Potassium: 188.4mg 5%

Sodium: 669.7mg 27%

Calories From Fat: 17.8

*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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