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

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

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.