This ricotta-stuffed zucchini appetizer is quick to prepare and delicious.
Ingredients
- cooking spray
- 2 zucchini , halved lengthwise
- 1 teaspoon salt , divided
- 1 teaspoon ground black pepper , divided
- 0.5 cups part-skim ricotta cheese
- 0.25 cups shredded part-skim mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 2 teaspoons dried basil
- 1 teaspoon fresh lemon juice
Instructions
-
1
Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet with cooking spray.
-
2
Scoop out seeds from zucchini halves with a spoon; season cut sides with 1/2 teaspoon salt and 1/2 teaspoon pepper.
-
3
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.
-
4
Bake in the preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes.
Nutrition Facts
Per serving
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