Cheesy Ricotta-Stuffed Zucchini Recipe

Ingredients

• cooking spray
• 2 zucchini, halved lengthwise
• 0.5 teaspoon salt
• 0.5 teaspoon ground black pepper
• 0.5 cup part-skim ricotta cheese
• 0.25 cup shredded part-skim mozzarella cheese
• 2 tablespoons grated Parmesan cheese
• 2 teaspoons dried basil
• 1 teaspoon fresh lemon juice

Instructions

1. Preheat your oven to 450 degrees F (230 degrees C). Lightly coat a baking sheet with cooking spray.
2. Use a spoon to scoop out the seeds from the zucchini halves. Season the cut sides with ½ teaspoon of salt and ½ teaspoon of black pepper for enhanced flavor.
3. In a bowl, combine ricotta, mozzarella, Parmesan, basil, lemon juice, and the remaining ½ teaspoon of salt and black pepper. Evenly divide this mixture among the zucchini halves and place them on the prepared baking sheet.
4. Bake in the preheated oven for 15 to 20 minutes, or until the zucchini is tender and the filling starts to turn golden brown.

Nutrition

• Calories: 41 kcal
• Fat Content: 2 g
• Fiber Content: 1 g
• Sugar Content: 1 g
• Sodium Content: 670 mg
• Protein Content: 4 g
• Cholesterol Content: 7 mg
• Carbohydrate Content: 3 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g