Zucchini Stuffed with Pesto and Ricotta Cheese

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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
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Number of Servings: 8


    4 medium zucchini
    1/2 cup lowfat ricotta cheese
    1/4 cup basil pesto
    1 tbs lemon juice


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.

TAGS:  Side Items |

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