Recipe courtesy of Food Network Kitchen
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Italian Stuffed Zucchini
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
4 servings

Nutrition Info

Healthy
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
4 servings

Nutrition Info

Healthy

Ingredients

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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