Italian Stuffed Zucchini
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- 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
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- 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
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.
