Basil & Ricotta Stuffed Zucchini

Name: Basil and Ricotta Stuffed Zucchini
Yield: 12
Cuisine: Fusion
Ingredients: zucchini; basil; ricotta cheese; parsley leaves; parmesan, parmigiano-reggiano cheese, grated; water; lemon juice; salt; black pepper; pine nuts; parsley sprigs

Packed with flavors and also so refreshing...

It's time to enjoy some stuffed zucchini, and you will love it.

First you need some zucchini and fresh herbs.

We finished all of them within 5 minutes.

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

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

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

Amount	Measure	Ingredient	Features
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	*

Ingredients

Amount	Measure	Ingredient	Features
6	small	zucchini about 1 1/2 pounds
237	ml	basil loosely packed, freshly and finely chopped	*
237	ml	ricotta cheese 8 ounces, prefer low-fat
118	ml	parsley leaves loosely packed flat-leaf, freshly and finely chopped
60	ml	Parmesan cheese 1 ounce, fresh
30	ml	water hot
15	ml	lemon juice fresh
1.3	ml	salt
1.3	ml	black pepper freshly ground	*
1	x	pine nuts optional	*
1	x	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.

Reserve pulp for another use.

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

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