Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 73.1
- Total Fat: 4.3 g
- Cholesterol: 7.0 mg
- Sodium: 88.9 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 1.7 g
- Protein: 3.2 g
View full nutritional breakdown of Zucchini Stuffed with Pesto and Ricotta Cheese calories by ingredient
Zucchini Stuffed with Pesto and Ricotta Cheese
Submitted by: SWOODYUTNumber of Servings: 8
Ingredients
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4 medium zucchini
1/2 cup lowfat ricotta cheese
1/4 cup basil pesto
1 tbs lemon juice
Directions
Preheat the broiler. Slice the zucchini in half, discarding the stem ends. Scoop out and discard the seeds to create 8 hollow 'boats'. Microwave the boats with a little bit of water until just fork-tender - about 3 minutes.
Meanwhile, mix ricotta in a bowl with the pesto and lemon juice.
Remove the zucchini from the microwave and drain on paper towels. Transfer to a baking sheet. Divide ricotta mixture evenly among the 8 halves, spreading to coat. Broil close to the heat source until bubbly and slightly browned, about 2 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user SWOODYUT.
Meanwhile, mix ricotta in a bowl with the pesto and lemon juice.
Remove the zucchini from the microwave and drain on paper towels. Transfer to a baking sheet. Divide ricotta mixture evenly among the 8 halves, spreading to coat. Broil close to the heat source until bubbly and slightly browned, about 2 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user SWOODYUT.
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Member Ratings For This Recipe
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Very Good
