Rating: 4.5 stars
92 Ratings
  • 5 star values: 54
  • 4 star values: 28
  • 3 star values: 9
  • 2 star values: 1
  • 1 star values: 0

This appetizer is quick to prepare and delicious.

Recipe Summary

cook:
15 mins
total:
25 mins
prep:
10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

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