Ricotta Stuffed Zucchini

Name: Ricotta Stuffed Zucchini
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
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

Rating: 4.46 stars

91 Ratings
69 Reviews
6 Photos

This appetizer is quick to prepare and delicious.

By chunker

Gallery

Recipe Summary

prep:

10 mins

cook:

15 mins

total:

25 mins

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 1

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

Advertisement
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.

Nutrition Facts

Per Serving:

41 calories; protein 3.6g; carbohydrates 2.9g; fat 2g; cholesterol 6.7mg; sodium 669.7mg. Full Nutrition

Reviews (69)

Most helpful positive review

Ms. Baker

07/21/2007

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. Read More

Helpful

(103)

Most helpful critical review

HORSEZ001

08/06/2008

Could be a 4 star recipe, with less pepper. We liked it! We used small curd cottage cheese instead of ricotta. Read More

Helpful

(27)

91 Ratings

5 star values: 53
4 star values: 28
3 star values: 9
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Ms. Baker

07/20/2007

Helpful

(103)

Fit Mom of 2

08/15/2007

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. Read More

Helpful

(34)

HORSEZ001

08/05/2008

Could be a 4 star recipe, with less pepper. We liked it! We used small curd cottage cheese instead of ricotta. Read More

Helpful

(27)

WILDCAT40

07/17/2011

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. Read More

Helpful

(17)

breeannestop

07/23/2008

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! Read More

Helpful

(17)

AndreaThePetSitter

11/05/2007

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! Read More

Helpful

(15)

Cindy Baker

08/04/2010

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

Helpful

(14)

PamelaSue

07/16/2008

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! Read More

Helpful

(11)

Kimi

07/18/2007

I saw this recipe and it looked like a great idea so I tried it that night and it was great! It was a big hit with everyone... Read More

Helpful

(8)

More Reviews

Back to Ricotta Stuffed Zucchini

All Reviews for Ricotta Stuffed Zucchini

- of Reviews

Ricotta Stuffed Zucchini

Servings Per Recipe: 4
Calories: 41.2

% Daily Value *

protein: 7 %

carbohydrates: 1 %

dietary fiber: 4 %

sugars:

fat: 3 %

saturated fat: 6 %

cholesterol: 2 %

vitamin a iu: 4 %

niacin equivalents: 7 %

vitamin b6: 9 %

vitamin c: 18 %

folate: 5 %

calcium: 11 %

iron: 4 %

magnesium: 5 %

potassium: 5 %

sodium: 27 %

calories from fat:

*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.

Reviews for: Photos of Ricotta Stuffed Zucchini

1 of 69

All Reviews

Ms. Baker

07/20/2007

Helpful

(103)

Fit Mom of 2

08/15/2007

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.

Helpful

(34)

HORSEZ001

08/05/2008

Could be a 4 star recipe, with less pepper. We liked it! We used small curd cottage cheese instead of ricotta.

Helpful

(27)

WILDCAT40

07/17/2011

Helpful

(17)

breeannestop

07/23/2008

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!

Helpful

(17)

AndreaThePetSitter