Description
Discover the joy of stuffed zucchini with ricotta, a dish that combines tender zucchini boats with a rich, creamy filling. Topped with golden cheese, this recipe is perfect for family dinners or potlucks. The vibrant colors and delightful flavors are sure to impress your guests while providing a healthy and satisfying meal.
Ingredients
Scale
- 4 medium zucchinis
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Halve each zucchini lengthwise and scoop out the seeds, creating boats.
- In a bowl, mix ricotta cheese, Parmesan, garlic, salt, pepper, and basil until combined.
- Generously fill each zucchini half with the ricotta mixture.
- Drizzle olive oil over the stuffed zucchinis and place on a baking sheet.
- Bake for 25-30 minutes until golden brown and bubbly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed zucchini half (approx. 150g)
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg