Description
Simple baked zucchini halves filled with a creamy ricotta mixture.
Ingredients
Scale
- 2 medium zucchini
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 2 tablespoons chopped fresh parsley
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a baking sheet.
- Cut the zucchini in half lengthwise. Scoop out the flesh from the center of each half, leaving about a 1/4-inch thick shell. Coarsely chop the removed zucchini flesh.
- In a medium bowl, combine the ricotta cheese, Parmesan cheese, beaten egg, parsley, minced garlic, salt, and pepper. Mix well.
- Stir the chopped zucchini flesh into the ricotta mixture.
- Spoon the ricotta filling evenly into the hollowed zucchini halves.
- Place the filled zucchini halves on the prepared baking sheet.
- Bake for 20 minutes.
- Sprinkle the mozzarella cheese over the top of each melt.
- Return to the oven and bake for another 5 to 7 minutes, or until the cheese is melted and lightly golden.
Notes
- You can substitute basil for parsley if you prefer a different herb flavor.
- For a richer flavor, use whole milk ricotta cheese.
- Prep Time: 15 min
- Cook Time: 27 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 half
- Calories: 180
- Sugar: 4
- Sodium: 350
- Fat: 11
- Saturated Fat: 6
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 2
- Protein: 13
- Cholesterol: 45
Keywords: zucchini, ricotta, melts, baked, cheese, side dish, easy