Baked Ricotta Stuffed Zucchini
Servings: 4 servings
Calories: 199kcal
Zucchini boats stuffed with ricotta for a light lunch
Print Recipe
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
Makes 4 servings.
Nutrition
Serving: 1zucchini half | Calories: 199kcal | Carbohydrates: 5.1g | Protein: 10g | Fat: 15.9g | Fiber: 1.3g | Net Carbohydrates: 3.8g