mildly spicy wonton soup variant. The soup stays clearer if the wontons are cooked in water rather than broth. Wontons can be used either fresh or frozen.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 stuffed zucchini halves |
Ingredients
- cooking spray
- 2 zucchini, halved lengthwise
- 1 teaspoon salt, divided
- 1 teaspoon ground black pepper, divided
- ½ cup part-skim ricotta cheese
- ¼ cup shredded part-skim mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 2 teaspoons dried basil
- 1 teaspoon fresh lemon juice
Instructions
- Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet.
- Use a spoon to scoop out seeds from zucchini halves, then season the cut sides with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Mix ricotta, mozzarella, Parmesan, basil, lemon juice, and remaining 1/2 teaspoon each salt and pepper together in a bowl. Divide cheese mixture among four zucchini halves. Place stuffed zucchini onto the prepared baking sheet.
- Bake in the preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes.
Nutrition Facts
| Calories | 41 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 670 mg |
| Sugars | 1 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
This was so doggone good! I made a couple of changes, but they weren’t really innate to the recipe as written, just due to personal preference (and our own garden going gangbusters!). I hollowed out the zucchini halves fairly close to the skin, and added some minced onion and garlic; sauteed until the onion was softened. I let that cool somewhat while I was mixing the cheeses and used fresh basil since my plants are on steroids, I swear! I can’t keep up with them!!! Folded vegetables into the cheeses and baked – and it was FABULOUS!!! Fresh ground pepper on top? That lemon takes it over the top, REALLY pops the fresh basil!!! Next time I make this, I’m going to beat in an egg or 2, and turn it into a complete protein-packed meal! It’s really that good – you could also top with a little fresh marinara or even meat sauce, and it’s be AH-MAZE-ING!!! My mouth is watering… The bite with sauce tastes like the most delicious, veggie-packed lasagna… ZERO carbs!!! You will NOT be disappointed!!!
Two of our favorite things together made for a wonderful dish!
I followed the recipe and salted the zucchinis after scooping out the seeds. But that was a big mistake this recipe doesn’t need any salt. It was so salty it was hard to eat. The cheese already has salt in it so you don’t need to add any extra salt to this recipe.
My daughter and I loved this recipe. We had it as a main course entree. It is very rich and filling. The only thing I did differently, was to sprinkle some panko crumbs on the top and added some small tomato slices for color. Thanks for the recipe!
Delicious even using yellow squash! I made a few modifications. I seasoned with an Italian herb blend the halved, seeded squash prior to adding the cheese filling. The nice color I got on my stuffed zucchini was from a minute or two under the broiler. Also I added a little extra squeeze of lemon after pulling the veggies from the oven and garnished with fresh, snipped basil. Next time we’ll try these on the grill.
I used fresh basil and added fresh parsley. Could have used wired, but fresh flavored the cheese mix better than dried.
The flavors work well in this recipe. I too baked the zucchini halves before stuffing but after seasoning them with salt, pepper and Italian seasoning as I was afraid the shells would be too hard. I also think I will cut down both the salt and pepper next time, especially if I include the Italian Seasoning again. I added minced fresh garlic per suggestions from other reviews. Thank you for the recipe! My husband and I ate these for dinner, not an appetizer, along with some corn muffins for a meatless meal.
I used half the salt and pepper, and still way too much! It tasted like that’s all I was eating. I will make it again but with garlic a couple of flakes of red pepper and just a small sprinkle of salt.
I thought it was ok Wish I had read other reviews before making. I think the garlic would have been a big deal that so many people added. Will give it one more try and change up some including garlic and maybe different spice for basil. Maybe dill?>
Overall good. Needs more punch!
This was a hit. I added 1 table spoon melted butter with garlic about one clove. I topped each zucchini with Panko bread crumbs and Parmesan.
I made this exactly as the recipe directed, as I wanted to see what it tasted like before I started making changes. As written, it was good and also easy, and I would give it four stars. It was a little bland, and I agree with others that the recipe calls for too much pepper. I wanted to see what it would taste like with marinara sauce on it, so I heated some (Newman’s Own) and served it in a side dish so we could sample the stuffed zucchini both ways. With the addition of the marinara drizzled over the top I would give it five stars for sure! To both my husband and me, it added the little bit of zing that was needed and made it a super dish. When I make this again I will cook it for 20 minutes, lightly spoon some marinara on top and sprinkle some mozzarella over that and put it back in for ten minutes. I did have to cook mine for 30 minutes anyway as I used very large zucchini. UPDATE: I did use my idea to top lightly with marinara sauce after 20 minutes and add grated mozzarella on top and finish baking. It was delicious. Definitely 5 stars to me with this addition. I also tried adding my homemade meat sauce as the topper and it was good, but not as good as plain marinara and cheese to me.
Made it for some vegi friends, easy quick and good.
Easy & delicious! Sprinkled zucchini w/salt & pepper to taste. Followed the recipe as written, but topped with more parm & mozzerella before putting into oven. Served as side dish with italian entree dish. Will definitely be doing this again!
I am getting ready to make my version of the recipe, by making a meat loaf mixture. Browning the turkey meat with sausage and onions, bell peppers, garlic Italian seasoning, then pack the boat and bake a bit top with tomaoe sauce or spaghetti sauce.
Use 1/2 the amount of pepper.
I made this tonight and it was delicious and so did my husband. i took the advice of some other raters including adding garlic and Panko bread crumbs. I also baked it in a cast iron skillet that made the bottom firmer.
SUPER good. Forgot to add the parm into the mix, so I sprinkled it on top. Added sliced tomatoes on top as well. I might add a bit of minced garlic next time. Delicious!
I used this filling recipe on eggplant rounds rather than zucchini halves and it was delicious. It was like a much lighter version of eggplant parmesan, perfect for a light dinner on a warm day. I had a little filling leftover (I was cooking for 1) and I scooped a dollop onto my ratatouille the next day – so good!
These weren’t horrible but I really felt like they were missing something.
Finally a different way to prepare zucchini. Absolutely delicious. I also added garlic powder before the cheese, but other than that made it exactly as written. The ricotta really soaks into the zucchini and for those vegetable haters, if blindfolded, they’ll never even know they’re eating zucchini and will keep asking for more.