Name: Baked Ricotta Stuffed Zucchini
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 zucchini; 1/2 cup ricotta; 1/4 cup Parmesan cheese (grated); 1 tablespoon lemon zest; 2 tablespoons basil, fresh (chopped); 2 tablespoons olive oil; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup mozzarella cheese (grated); 1/2 cup tomato sauce (low carb-sugar free)

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Gluten Free Low Carb Vegetarian

This easy zucchini recipe is a perfect low carb Spring or Summer dish. Zucchini is stuffed with lemon and ricotta, baked and sprinkled with cheese.

If you want a light and tasty baked zucchini boat this is the recipe for you. Either serve as a light lunch or a delightful appetiser.

This zucchini recipe is an old one from the archives in 2012 that needed updating as the original photos were shameful. This time I changed the recipe by cooking the scooped zucchini first which was a lot better. I also baked the zucchini boats on a thin layer of low carb tomato sauce. Although entirely optional it added more flavour and looked pretty on the plate too.

I used a combination of yellow and green zucchinis. I find the yellow ones more sweeter than the green ones. The Chief Taster has requested that if I bake this again to only use the yellow zucchini as he has a sweet tooth. S

Stuffing a Zucchini

Other Zucchini Recipes

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baked zucchini boats with a ricotta filling

Baked Ricotta Stuffed Zucchini

Angela Coleby

Zucchini boats stuffed with ricotta for a light lunch

5 from 1 vote

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Prep Time 15 mins

Cook Time 35 mins

Total Time 50 mins

Course Lunch

Cuisine American

Calories 199 kcal

Ingredients

2 zucchini
½ cup ricotta
¼ cup Parmesan cheese grated
1 tablespoon lemon zest
2 tablespoons basil, fresh chopped
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper

Topping

½ cup mozzarella cheese grated

Optional Base

½ cup tomato sauce low carb-sugar free

Instructions

Cut the zucchini in half lengthwise
Using a small spoon scoop out the zucchini flesh, leaving a small ridge to make the zucchini boat
Chop the scooped zucchini into small pieces
Heat the olive oil in a frying pan and gently saute the chopped zucchini for 5 minutes until cooked
Mix the ricotta, Parmesan, lemon zest and basil in a bowl. Season
Add the cooked zucchini and mix well.
Spoon the ricotta mixture into the zucchini shells.
Slather the tomato sauce on the bottom of a baking dish (if using the tomato sauce. If not, grease it with butter)
Place the zucchini boats in the baking dish.
Sprinkle the mozzarella cheese over the zucchini boats
Bake at 200C/400F degrees for 35-40 minutes until golden.

Notes

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information

Nutrition

Serving: 1zucchini halfCalories: 199kcalCarbohydrates: 5.1gProtein: 10gFat: 15.9gFiber: 1.3g

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Baked Ricotta Stuffed Zucchini