Italian

Ricotta Stuffed Zucchini is for Dinner.

Ricotta Stuffed Zucchini takes 5 minutes to prepare.

Ricotta Stuffed Zucchini takes 25 minutes to cook.

Ricotta Stuffed Zucchini makes 2 servings.

The ingredients for Ricotta Stuffed Zucchini are:

1 small zucchini, cut in half lengthwise and seeds scooped out
1/3 cup of lowfat ricotta
1 oz mozzarella cheese, chopped or shredded
3/4 oz parm cheese, divided
1 clove garlic, chopped or pressed
salt and pepper to taste
1 roma tomato, chopped

Here is how you make Ricotta Stuffed Zucchini:

Preheat oven or toaster oven to 350.Mix ricotta, mozzarella, half the parmesan, garlic and salt and pepper together.Spoon cheese mixture into zucchini halves.Place zucchini halves on baking dish sprayed with cooking spray.Bake for 20 minutes, or until zucchini are tender. Remove zucchini and turn on broiler.Top with chopped tomato and remaining parmesan. Place under broiler for 2-3 minutes, or until parmesan starts to get bubbly and crusty.You might consider adding some egg to the cheese mixture, but would need to at least double the recipe for one egg.Number of Servings: 2Recipe submitted by SparkPeople user SWOODYUT.

The nutritional information for Ricotta Stuffed Zucchini is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 164.1

• Total Fat: 8.8 g
• Cholesterol: 29.3 mg
• Sodium: 320.9 mg
• Total Carbs: 8.4 g
• Dietary Fiber: 1.6 g
• Protein: 13.5 g

Ricotta Stuffed Zucchini is Italian cuisine.

The dietary needs meet for Ricotta Stuffed Zucchini is Vegetarian