Ricotta Stuffed Zucchini

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Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Ricotta Stuffed Zucchini calories by ingredient
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Number of Servings: 2


    1 small zucchini, cut in half lengthwise and seeds scooped out
    1/3 cup of lowfat ricotta
    1 oz mozzarella cheese, chopped or shredded
    3/4 oz parm cheese, divided
    1 clove garlic, chopped or pressed
    salt and pepper to taste
    1 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.

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