Recipe Details
Ingredients
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cooking spray
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2zucchini, halved lengthwise
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1teaspoonsalt, divided
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1teaspoonground black pepper, divided
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½cuppart-skim ricotta cheese
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¼cupshredded part-skim mozzarella cheese
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2tablespoonsgrated Parmesan cheese
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2teaspoonsdried basil
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1teaspoonfresh lemon juice
Cooking Directions
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Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet.
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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.
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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.
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Bake in the preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories41 | |
| % Daily Value * | |
| Total Fat 2g |
3% |
| Saturated Fat 1g |
6% |
| Cholesterol 7mg |
2% |
| Sodium 670mg |
29% |
| Total Carbohydrate 3g |
1% |
| Dietary Fiber 1g |
4% |
| Total Sugars 1g |
|
| Protein 4g |
7% |
| Vitamin C 11mg |
12% |
| Calcium 106mg |
8% |
| Iron 1mg |
3% |
| Potassium 188mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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