Italian Stuffed Zucchini

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 servings

NUTRITION INFO
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
Directions
  • 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.

  • Photograph by Charles Masters


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    This recipe is featured in:

    Summer Produce Guide