Ricotta Stuffed Zucchini Recipe

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Ricotta Stuffed Zucchini
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Ingredients:

Directions:

  1. Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
  2. Scoop out the seeds of each zucchini half with a spoon. Season the hollowed-out halves with 1/2 teaspoon salt and 1/2 teaspoon ground pepper.
  3. Mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, lemon juice, dried basil, 1/2 teaspoon salt and 1/2 teaspoon ground pepper in a bowl. Divide cheese mixture between four zucchini halves. Arrange stuffed zucchini on greased baking sheet.
  4. Bake in preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 94.46 Kcal (395 kJ)
Calories from fat 50.24 Kcal
% Daily Value*
Total Fat 5.58g 9%
Cholesterol 21.2mg 7%
Sodium 750.13mg 31%
Potassium 97.5mg 2%
Total Carbs 2.87g 1%
Sugars 0.22g 1%
Dietary Fiber 0.33g 1%
Protein 8.18g 16%
Vitamin C 2.4mg 4%
Iron 0.5mg 3%
Calcium 239mg 24%
Amount Per 100 g
Calories 165.05 Kcal (691 kJ)
Calories from fat 87.78 Kcal
% Daily Value*
Total Fat 9.75g 9%
Cholesterol 37.04mg 7%
Sodium 1310.66mg 31%
Potassium 170.36mg 2%
Total Carbs 5.02g 1%
Sugars 0.39g 1%
Dietary Fiber 0.58g 1%
Protein 14.3g 16%
Vitamin C 4.1mg 4%
Iron 0.8mg 3%
Calcium 417.6mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.3
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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