Popular Recipes: Ricotta Stuffed Zucchini

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Ricotta Stuffed Zucchini

"This appetizer is quick to prepare and delicious."

Ingredients :

• 2 zucchini, halved lengthwise
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup part-skim ricotta cheese
• 1/4 cup shredded part-skim mozzarella cheese
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon fresh lemon juice
• 2 teaspoons dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Instructions :

Prep : 10M	Cook : 4M	Ready in : 25M

• Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
• Scoop out the seeds of each zucchini half with a spoon. Season the hollowed-out halves with 1/2 teaspoon salt and 1/2 teaspoon ground pepper.
• Mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, lemon juice, dried basil, 1/2 teaspoon salt and 1/2 teaspoon ground pepper in a bowl. Divide cheese mixture between four zucchini halves. Arrange stuffed zucchini on greased baking sheet.
• Bake in preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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