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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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

Yield:: 4 servings

Nutrition Info

Healthy

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

Courtesy of Food Network Magazine

My Private Notes

Name: Italian Stuffed Zucchini
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
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