Ingredients
4
4 servings
- •cooking spray
- •2 zucchini, halved lengthwise
- •0.5 teaspoon salt
- •0.5 teaspoon ground black pepper
- •0.5 cup part-skim ricotta cheese
- •0.25 cup shredded part-skim mozzarella cheese
- •2 tablespoons grated Parmesan cheese
- •2 teaspoons dried basil
- •1 teaspoon fresh lemon juice
Instructions
- Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet.
- Use a spoon to scoop out seeds from zucchini halves, then season the cut sides with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Mix ricotta, mozzarella, Parmesan, basil, lemon juice, and remaining 1/2 teaspoon each salt and pepper together in a bowl. Divide cheese mixture among four zucchini halves. Place stuffed zucchini onto the prepared baking sheet.
- Bake in the preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes.
Nutritional Facts
Per 4 servings
- Calories: 41
- Carbohydrate: 3g
- Fat: 2g
- Fiber: 1g
- Protein: 4g
- Sugar: 1g
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