Ricotta Stuffed Zucchini

Name: Ricotta Stuffed Zucchini
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons dried basil; 1 teaspoons ground black pepper; 1 teaspoon fresh lemon juice; 2 Tbsps grated Parmesan cheese; 59 milliliters shredded part-skim mozzarella cheese; 118 milliliters part-skim ricotta cheese; 1 teaspoons salt; 2 zucchini, halved lengthwise

Ricotta Stuffed Zucchini requires about 25 minutes from start to finish. This recipe serves 4. This side dish has 89 calories, 7g of protein, and 5g of fat per serving. This recipe covers 8% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and primal diet. Head to the store and pick up basil, part-skim ricotta cheese, lemon juice, and a few other things to make it today.

Instructions

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

Equipment you will use

Baking Sheet

Oven

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.

Ingredients you will need

Ground Black Pepper

Zucchini

Seeds

Salt

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.

Ingredients you will need

Mozzarella