5.0 – 1 reviews • Zucchini Recipes
| Total: |
40 min |
| Prep: |
20 min |
| Cook: |
20 min |
| Yield: |
4 servings |
| Total: |
40 min |
| Prep: |
20 min |
| Cook: |
20 min |
| Yield: |
4 servings |
Ingredients
- 2 medium zucchini, halved lengthwise
- 3/4 cup ricotta cheese
- 1/2 cup shredded Italian cheese blend
- 2 tablespoons chopped fresh parsley
- 2 ounces sliced capicola, chopped
- 1 teaspoon grated lemon zest
- 1 tablespoon fresh lemon juice
- Kosher salt and freshly ground pepper
- 1/4 cup marinara sauce
Instructions
- Preheat the oven to 400 degrees F and line a small baking dish with foil. Scoop out the seeds from the zucchini, leaving a 1/4-inch-thick shell.
- Combine the ricotta, 1/4 cup Italian cheese blend, the parsley, capicola and lemon zest and juice in a medium bowl. Season the zucchini with salt and pepper, then fill with the ricotta mixture.
- Drizzle each zucchini half with about 1 tablespoon marinara sauce, then sprinkle with the remaining 1/4 cup Italian cheese blend. Transfer to the baking dish and bake until the cheese is melted and bubbling, about 20 minutes.
Nutrition Facts
| Calories |
211 calorie |
| Total Fat |
15 grams |
| Saturated Fat |
8 grams |
| Cholesterol |
45 milligrams |
| Sodium |
611 milligrams |
| Carbohydrates |
7 grams |
| Dietary Fiber |
1 grams |
| Protein |
13 grams |
| Sugar |
4 grams |
| Calories |
211 calorie |
| Total Fat |
15 grams |
| Saturated Fat |
8 grams |
| Cholesterol |
45 milligrams |
| Sodium |
611 milligrams |
| Carbohydrates |
7 grams |
| Dietary Fiber |
1 grams |
| Protein |
13 grams |
| Sugar |
4 grams |