Ricotta Zucchini Boats
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
-2 large zucchini-7.5 oz part skim ricotta cheese-1 egg-2 cloves of garlic-1 tsp italian seasoning-4 oz mozzarella-3/4 cup shredded parmesan-1 tblsp of EVOO-2 cups of your favorite spaghetti sauce
This makes four servings.
1. Peel zucchini, cut in half and scoop out the middle reserving the innards in a bowl.
2. Heat oil in a pan with one clove of garlic minced. When oil is hot, put zucchini face down in pan and cook for 4-5 minutes.
3. While zucchini is cooking in pan, mix the ricotta cheese, egg, clove of minced garlic, rest of zucchini and 1/2 cup of parmesan cheese together for filling.
3. Remove zucchini boats to an oven pan, sprinkle with garlic salt and fill with ricotta mixture.
4. Top with your favorite spaghetti sauce and place in oven. Cook for 30 minutes and remove. Top with mozzarella and remaining parmesan and place in oven until cheese is melted and bubbly.
NOTE: Nutritional info does not include spaghetti sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user METVAN.
1. Peel zucchini, cut in half and scoop out the middle reserving the innards in a bowl.
2. Heat oil in a pan with one clove of garlic minced. When oil is hot, put zucchini face down in pan and cook for 4-5 minutes.
3. While zucchini is cooking in pan, mix the ricotta cheese, egg, clove of minced garlic, rest of zucchini and 1/2 cup of parmesan cheese together for filling.
3. Remove zucchini boats to an oven pan, sprinkle with garlic salt and fill with ricotta mixture.
4. Top with your favorite spaghetti sauce and place in oven. Cook for 30 minutes and remove. Top with mozzarella and remaining parmesan and place in oven until cheese is melted and bubbly.
NOTE: Nutritional info does not include spaghetti sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user METVAN.
Nutritional Info Amount Per Serving
- Calories: 304.2
- Total Fat: 19.1 g
- Cholesterol: 100.9 mg
- Sodium: 568.7 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 2.0 g
- Protein: 24.4 g
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