Ingredients
Scale
- 4 medium zucchinis
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Wash zucchinis and slice them in half lengthwise. Scoop out some flesh to create boats.
- In a bowl, mix ricotta cheese, mozzarella, garlic, herbs, salt, and pepper until well combined.
- Generously fill each zucchini boat with the ricotta mixture.
- Top with extra mozzarella and drizzle with olive oil.
- Place on a baking sheet lined with parchment paper and bake for 25-30 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed zucchini half (150g)
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg