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Ricotta-Stuffed Zucchini
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Cheesy lemon ricotta stuffed zucchini - a delightful appetizer or side dish. Bake until tender.
Ingredients:
  • 2 zucchini, halved lengthwise
  • 0.5 cup part-skim ricotta cheese
  • 0.25 cup shredded part-skim mozzarella cheese
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons dried basil
  • 1 teaspoon fresh lemon juice
Instructions:
  • Preheat the oven to a toasty 450 degrees F (230 degrees C) and generously grease a baking sheet.
  • Scoop out zucchini seeds using a spoon, then season cut sides with 1/2 tsp salt and 1/2 tsp pepper for extra flavor.
  • In a bowl, combine the ricotta, mozzarella, Parmesan, basil, lemon juice, and remaining 1/2 teaspoon each of salt and pepper. Fill the four zucchini halves with the cheese mixture and then place them on a baking sheet.
  • Roast in the hot oven until the zucchini is tender and the filling starts to brown, for about 15 to 20 minutes.

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