Name: Ricotta Stuffed Zucchini
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Zucchini, halved lengthwise - 2; Salt - ½ teaspoon; Ground black pepper - ½ teaspoon; Part-skim ricotta cheese - ½ cup; Shredded part-skim mozzarella cheese - ¼ cup; Grated Parmesan cheese - 2 tablespoons; Fresh lemon juice - 1 teaspoon; Dried basil - 2 teaspoons; Salt - ½ teaspoon; Ground black pepper - ½ teaspoon

Ingredients for - Ricotta Stuffed Zucchini

1. Zucchini, halved lengthwise 2

2. Salt ½ teaspoon

3. Ground black pepper ½ teaspoon

4. Part-skim ricotta cheese ½ cup

5. Shredded part-skim mozzarella cheese ¼ cup

6. Grated Parmesan cheese 2 tablespoons

7. Fresh lemon juice 1 teaspoon

8. Dried basil 2 teaspoons

9. Salt ½ teaspoon

10. Ground black pepper ½ teaspoon

How to cook deliciously - Ricotta Stuffed Zucchini

1 . Stage

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

2 . Stage

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 . Stage

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 . Stage

Bake in preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes.