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Ricotta Stuffed Zucchini

Rated as 4.44 out of 5 Stars

"This appetizer is quick to prepare and delicious."
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Ingredients

25 m servings 84 cals
Original recipe yields 4 servings

Directions

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  • Prep

  • Cook

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  1. Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
  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.
  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.
  4. 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 65
  1. 87 Ratings

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Most helpful positive review

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

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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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...

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...

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

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...

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!

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...

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

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...

This was so easy to prepare and cook. I used 5 small zucchini. I added 5 cloves of garlic minced and 1 green pepper diced. I used fresh basil instead of dried and fat free ricotta instead of ...