Baked Ricotta Stuffed Zucchini
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Zucchini boats stuffed with ricotta for a light lunch
- 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
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.
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
Serving: 1zucchini half | Calories: 199kcal | Carbohydrates: 5.1g | Protein: 10g | Fat: 15.9g | Fiber: 1.3g