Basil and Ricotta Stuffed Zucchini

430

These stuffed zucchini are cheesy and absolutely delicious. It's an excellent way to make zucchini into a tasty dish.

Yield

servings

Prep

min

Cook

min

Ready

min

Low Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium

Metric

Ingredients

6	small	zucchini about 1 1/2 pounds
1	cup	basil loosely packed, freshly and finely chopped	*
1	cup	ricotta cheese 8 ounces, prefer low-fat
½	cup	parsley leaves loosely packed flat-leaf, freshly and finely chopped
4	tablespoons	Parmesan cheese 1 ounce, fresh
2	tablespoons	water hot
1	tablespoon	lemon juice fresh
¼	teaspoon	salt
¼	teaspoon	black pepper freshly ground	*
		pine nuts optional	*
		parsley sprigs for garnish	*

Directions

Time to enjoy.

Preheat oven to 450℉ (230℃).

Cut each zucchini in half lengthwise, scoop out pulp, leaving a ¼ inch-thick shell.

First you need some zucchini and fresh herbs.

Reserve pulp for another use.

Combine basil and next 7 ingredients, whisk until well blended and form into a smooth texture.

Next you need ricotta, parmesan cheese, lemon, a bit water and pine nuts.

Add them all together except pine nuts in a large bowl.

Stir until well combined,

Place zucchini shells in a single layer in a 13 by 9–inch baking dish coated with cooking spray or brushed with oil. Divide mixture evenly among shells, pressing gently. Sprinkle several pine nuts on top of each zucchini shell, if needed.

Place zucchini shells in a single layer

Bake in preheated oven for 20 minutes or until zucchini is tender.

Garnish with parsley leaves, if needed.

Packed with flavors and also so refreshing...

* not incl. in nutrient facts

Reviews

over 6 years

A five star recipe for sure. Made these basil and ricotta stuffed zucchini for lunch yesterday, and they were absolutely delicious.

I used a bit more ricotta than recipe called for, also I used whole-fat ricotta, really creamy and cheesy. I used fresh arugula that we grown at our back yard instead of parsley that I didn't have any on hand at that moment. I'm so glad that I used arugula, which really added some delicious peppery taste to the filling. I minced one garlic clove, added into the filling as well.

A real satisfying dish, we served it with some arugula salad, cheesy, tasty, and refreshing... An excellent and easy stuffed zucchini recipe.

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Comments

Liz
Indianapolis, United States
over 6 years ago

This looks wonderful! A perfect idea for when there are tons of summer zucchini around :)

Nutrition Facts

77g

Amount per Serving

Calories 3550% of calories from fat

% Daily Value *

Total Fat 2g 3%

Saturated Fat 1g 6%

Trans Fat 0g

Cholesterol 7mg 2%

Sodium 91mg 4%

Total Carbohydrate 1g 1%

Dietary Fiber 1g 3%

Sugars g

Protein 5g

Vitamin A 8% • Vitamin C 23%

Calcium 5% • Iron 2%

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