Search
by Ingredient

Basil & Ricotta Stuffed Zucchini

StarStarStarStarEmpty star

Your rating

Basil and Ricotta Stuffed Zucchini

These stuffed zucchini are cheesy and absolutely delicious. It's an excellent way to make zucchini into a tasty dish.

 

Yield

12 servings

Prep

10 min

Cook

20 min

Ready

30 min
Low Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
6 small zucchini
about 1 1/2 pounds
Camera
1 cup basil
loosely packed, freshly and finely chopped
* Camera
1 cup ricotta cheese
8 ounces, prefer low-fat
Camera
½ cup parsley leaves
loosely packed flat-leaf, freshly and finely chopped
Camera
4 tablespoons Parmesan cheese
1 ounce, fresh
Camera
2 tablespoons water
hot
Camera
1 tablespoon lemon juice
fresh
Camera
¼ teaspoon salt
Camera
¼ teaspoon black pepper
freshly ground
Camera
pine nuts
optional
* Camera
parsley sprigs
for garnish
* Camera

Ingredients

Amount Measure Ingredient Features
6 small zucchini
about 1 1/2 pounds
Camera
237 ml basil
loosely packed, freshly and finely chopped
* Camera
237 ml ricotta cheese
8 ounces, prefer low-fat
Camera
118 ml parsley leaves
loosely packed flat-leaf, freshly and finely chopped
Camera
6E+1 ml Parmesan cheese
1 ounce, fresh
Camera
3E+1 ml water
hot
Camera
15 ml lemon juice
fresh
Camera
1.3 ml salt
Camera
1.3 ml black pepper
freshly ground
Camera
1 x pine nuts
optional
* Camera
1 x parsley sprigs
for garnish
* Camera

Directions

Time to enjoy.

Preheat oven to 450℉ (230℃).

Cut each zucchini in half lengthwise, scoop out pulp, leaving a ¼ inch-thick shell.

First you need some zucchini and fresh herbs.
Next prepare the zucchinis.

Reserve pulp for another use.

Combine basil and next 7 ingredients, whisk until well blended and form into a smooth texture.

Next you need ricotta, parmesan cheese, lemon, a bit water and pine nuts.
Add them all together except pine nuts in a large bowl.

Stir until well combined,

Place zucchini shells in a single layer in a 13 by 9–inch baking dish coated with cooking spray or brushed with oil. Divide mixture evenly among shells, pressing gently. Sprinkle several pine nuts on top of each zucchini shell, if needed.

Place zucchini shells in a single layer

Bake in preheated oven for 20 minutes or until zucchini is tender.

Garnish with parsley leaves, if needed.

Packed with flavors and also so refreshing...



* not incl. in nutrient facts Arrow up button

Comments


Liz

This looks wonderful! A perfect idea for when there are tons of summer zucchini around :)

 

 

Nutrition Facts

Serving Size 77g (2.7 oz)
Amount per Serving
Calories 3550% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 91mg 4%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 5g
Vitamin A 8% Vitamin C 23%
Calcium 5% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe