Ricotta-Stuffed Zucchini
Ingredients
- cooking spray
- 2 zucchini, halved lengthwise
- 1 teaspoon salt, divided
- 1 teaspoon ground black pepper, divided
- ½ cup part-skim ricotta cheese
- ¼ cup shredded part-skim mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 2 teaspoons dried basil
- 1 teaspoon fresh lemon juice
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Instructions
- Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet with cooking spray.
- Scoop out seeds from zucchini halves with a spoon; season cut sides with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Mix ricotta, mozzarella, Parmesan, basil, lemon juice, and remaining 1/2 teaspoon each salt and pepper together in a bowl. Divide cheese mixture among four zucchini halves. Place stuffed zucchini onto the prepared baking sheet.
- Bake in the preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes.
Source
Original recipe: View Original