Ricotta Stuffed Zucchini
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 small zucchini, cut in half lengthwise and seeds scooped out1/3 cup of lowfat ricotta1 oz mozzarella cheese, chopped or shredded3/4 oz parm cheese, divided1 clove garlic, chopped or pressedsalt and pepper to taste1 roma tomato, chopped
Preheat oven or toaster oven to 350.
Mix ricotta, mozzarella, half the parmesan, garlic and salt and pepper together.
Spoon cheese mixture into zucchini halves.
Place zucchini halves on baking dish sprayed with cooking spray.
Bake for 20 minutes, or until zucchini are tender. Remove zucchini and turn on broiler.
Top with chopped tomato and remaining parmesan. Place under broiler for 2-3 minutes, or until parmesan starts to get bubbly and crusty.
You might consider adding some egg to the cheese mixture, but would need to at least double the recipe for one egg.
Number of Servings: 2
Recipe submitted by SparkPeople user SWOODYUT.
Mix ricotta, mozzarella, half the parmesan, garlic and salt and pepper together.
Spoon cheese mixture into zucchini halves.
Place zucchini halves on baking dish sprayed with cooking spray.
Bake for 20 minutes, or until zucchini are tender. Remove zucchini and turn on broiler.
Top with chopped tomato and remaining parmesan. Place under broiler for 2-3 minutes, or until parmesan starts to get bubbly and crusty.
You might consider adding some egg to the cheese mixture, but would need to at least double the recipe for one egg.
Number of Servings: 2
Recipe submitted by SparkPeople user SWOODYUT.
Nutritional Info Amount Per Serving
- Calories: 164.1
- Total Fat: 8.8 g
- Cholesterol: 29.3 mg
- Sodium: 320.9 mg
- Total Carbs: 8.4 g
- Dietary Fiber: 1.6 g
- Protein: 13.5 g
Member Reviews