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Basil and Ricotta Stuffed Zucchini

 
Basil and Ricotta Stuffed Zucchini
400

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

Yield

12

servings

Prep

10

min

Cook

20

min

Ready

30

min

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

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.
Next prepare the zucchinis.

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

+1

almost 5 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
 almost 5 years ago

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

Nutrition Facts

Serving Size 77g (2.7 oz)
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%
* based on a 2,000 calorie diet How is this calculated?

 

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