Photo: Ernest Porzi
Ricotta Stuffed Zucchini
10 ingredients
10 min + 15 min
4 servings
openrecipes
"This appetizer is quick to prepare and delicious."
Estimated Nutrition (whole recipe, rough)
404
Calories
29g
Protein
24g
Fat
17g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes