ricotta stuffed zucchini

Ingredients

• Servings: 4
• 2 zucchini, halved lengthwise
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup part-skim ricotta cheese
• 1/4 cup shredded part-skim mozzarella cheese
• 2 tablespoons grated parmesan cheese
• 1 teaspoon fresh lemon juice
• 2 teaspoons dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• preheat oven to 450 degrees f (230 degrees c). grease a baking sheet.
• 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.
• 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.
• bake in preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes.