Ricotta Stuffed Zucchini Recipe

Directions

Ingredients :

2 zucchini, halved lengthwise

½ teaspoon salt

½ teaspoon ground black pepper

½ cup part-skim ricotta cheese

¼ cup shredded part-skim mozzarella cheese

2 tablespoons grated Parmesan cheese

1 teaspoon fresh lemon juice

2 teaspoons dried basil

½ teaspoon salt

½ teaspoon ground black pepper

Methods :

Step 1

Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.

Step 2

Scoop out the seeds of each zucchini half with a spoon. Season the hollowed-out halves with 1/2 teaspoon salt and 1/2 teaspoon ground pepper.

Step 3

Mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, lemon juice, dried basil, 1/2 teaspoon salt and 1/2 teaspoon ground pepper in a bowl. Divide cheese mixture between four zucchini halves. Arrange stuffed zucchini on greased baking sheet.

Step 4

Bake in preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes.