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This ricotta-stuffed zucchini appetizer is quick to prepare and delicious.
Ingredients
- cooking spray
- 2 zucchini, halved lengthwise
- 1 teaspoon salt, divided
- 1 teaspoon ground black pepper, divided
- ½ cup part-skim ricotta cheese
- ¼ cup shredded part-skim mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 2 teaspoons dried basil
- 1 teaspoon fresh lemon juice
Directions
Step 1
Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet.
Step 2
Use a spoon to scoop out seeds from zucchini halves, then season the cut sides with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Step 3
Mix ricotta, mozzarella, Parmesan, basil, lemon juice, and remaining 1/2 teaspoon each salt and pepper together in a bowl. Divide cheese mixture among four zucchini halves. Place stuffed zucchini onto the prepared baking sheet.
Step 4
Bake in the preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 41 | |
| % Daily Value * | |
| Total Fat2g | 3% |
| Saturated Fat1g | 6% |
| Cholesterol7mg | 2% |
| Sodium670mg | 29% |
| Total Carbohydrate3g | 1% |
| Dietary Fiber1g | 4% |
| Total Sugars1g | |
| Protein4g | |
| Vitamin C11mg | 54% |
| Calcium106mg | 8% |
| Iron1mg | 3% |
| Potassium188mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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