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My review
Ricotta Stuffed Zucchini
chunker
"This appetizer is quick to prepare and delicious."
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Ingredients
25 m servings 84 calsOriginal recipe yields 4 servings
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 84 calories; 4.4 g fat; 4.5 g carbohydrates; 7.1 g protein; 16 mg cholesterol; 708 mg sodium. Full nutrition
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Reviews
Read all reviews 6587 Ratings
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Most helpful positive review
7/20/2007
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 b...
Most helpful critical review
8/5/2008
Could be a 4 star recipe, with less pepper. We liked it! We used small curd cottage cheese instead of ricotta.
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7/20/2007
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 b...
8/15/2007
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 tomatoe...
8/5/2008
Could be a 4 star recipe, with less pepper. We liked it! We used small curd cottage cheese instead of ricotta.
7/17/2011
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 zuc...
7/23/2008
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!
11/5/2007
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 ag...
7/31/2010
My family loved this recipe. I have since used the "stuffing" to make Eggplant Roulades too. Yum.
7/16/2008
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 ... fantasti...