This appetizer is quick to prepare and delicious.

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 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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Reviews (69)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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
(103)

Most helpful critical review

Rating: 3 stars
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
(27)
91 Ratings
  • 5 star values: 53
  • 4 star values: 28
  • 3 star values: 9
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/20/2007
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 bread crumb topping. I think that will add a great crunch and texture. Read More
(103)
Rating: 4 stars
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
(34)
Rating: 3 stars
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
(27)
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Rating: 5 stars
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
(17)
Rating: 5 stars
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
(17)
Rating: 5 stars
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
(15)
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Rating: 5 stars
08/04/2010
My family loved this recipe. I have since used the "stuffing" to make Eggplant Roulades too. Yum. Read More
(14)
Rating: 5 stars
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
(11)
Rating: 5 stars
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
(8)
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