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baked zucchini boats with a ricotta filling

Baked Ricotta Stuffed Zucchini

Course: Lunch
Cuisine: American
Keyword: Easy Zucchini Recipe, summer lunch
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Calories: 199kcal
Author: Angela Coleby
Zucchini boats stuffed with ricotta for a light lunch
Print Recipe
US Customary - Metric

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 half | Calories: 199kcal | Carbohydrates: 5.1g | Protein: 10g | Fat: 15.9g | Fiber: 1.3g