Basil & Ricotta Stuffed Zucchini
These stuffed zucchini are cheesy and absolutely delicious. It's an excellent way to make zucchini into a tasty dish.
Yield
12 servingsPrep
10 minCook
20 minReady
30 minLow 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 |
|
| 6E+1 | ml |
Parmesan cheese
1 ounce, fresh |
|
| 3E+1 | 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
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.
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.
Bake in preheated oven for 20 minutes or until zucchini is tender.
Garnish with parsley leaves, if needed.
