Ricotta Stuffed Zucchini Recipe
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5
10 reviews
Excellent
Ricotta Stuffed Zucchini Recipe
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Easy and delicious stuffed zucchini with lemon, ricotta, Parmigiano Reggiano, garlic, breadcrumbs and parsley.
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Ingredients
- 4 medium zucchini
- 1/2 cup plain breadcrumbs
- 2 cups ricotta cheese
- 1/2 cup Parmigiano Reggiano cheese grated
- 2 cloves garlic
- 3 medium lemon plural
- 1/4 cup parsley
- 1/4 cup olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 400f and set rack in middle. Cut 4 medium zucchini in half lengthwise and scoop out the interior seeds with a spoon. Season the interior of the zucchini with a total of 1 tsp kosher salt and a 1/2 tsp of pepper. Drizzle oil onto each one and bake the zucchini in a sheet pan for 20-25 minutes until fork tender.
- Chop a 1/4 cup fresh parsley and mince 2 garlic cloves. Grate a 1/2 cup of Parmigiano Reggiano cheese or use good quality grated cheese. Slice 1 lemon into rounds.
- In a pan over medium heat saute the garlic in a 1/4 cup of olive oil until lightly golden. Set aside the garlic and oil mixture.
- In a large bowl mix the 2 cups ricotta, 1/2 cup Parmigiano Reggiano, 1/2 cup breadcrumbs, juice of 1 lemon, 1/4 cup parsley and the garlic/oil mixture.
- Let the zucchini boats cool for a few minutes after baking then stuff with the ricotta mixture. Sprinkle a touch of breadcrumbs onto each and arrange the sliced lemons in the pan. Broil the zucchini boats for 5-7 minutes on the middle rack until the cheese is bubbly and golden brown. Serve with extra grated cheese and lemon wedges. Enjoy!
Notes
- Any extra ricotta stuffing is excellent as a spread on crusty Italian bread.
- Use medium to small zucchini. They are more tender and have more flavor than large zucchini which tend to be waterlogged.
- Precook the zucchini until they are very tender (about 20-25 minutes on 400f). This will ensure an easy stuffing process and a quick broil.
- Season the zucchini before adding the stuffing. Salting the inside of the zucchini ensures that the zucchini themselves will not be bland.
- Leftovers – The lemon ricotta stuffed zucchini can be stored for up to 3 days in the fridge. Reheat in the oven at 350f until hot all the way through (approximately 20 minutes).
Nutrition Information
Show Details
Calories
406kcal
(20%)
Carbohydrates
23.2g
(8%)
Protein
22.4g
(45%)
Fat
26.6g
(41%)
Saturated Fat
10.1g
(51%)
Cholesterol
46mg
(15%)
Sodium
915mg
(38%)
Potassium
701mg
(15%)
Fiber
2.8g
(11%)
Sugar
4.6g
(9%)
Calcium
514mg
(51%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Calories | 406kcal | 20% |
| Carbohydrates | 23.2g | 8% |
| Protein | 22.4g | 45% |
| Fat | 26.6g | 41% |
| Saturated Fat | 10.1g | 51% |
| Cholesterol | 46mg | 15% |
| Sodium | 915mg | 38% |
| Potassium | 701mg | 15% |
| Fiber | 2.8g | 11% |
| Sugar | 4.6g | 9% |
| Calcium | 514mg | 51% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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