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Zucchini Stuffed with Pesto and Ricotta Cheese takes 5 minutes to prepare.

Zucchini Stuffed with Pesto and Ricotta Cheese takes 10 minutes to cook.

Zucchini Stuffed with Pesto and Ricotta Cheese makes 8 servings.

The ingredients for Zucchini Stuffed with Pesto and Ricotta Cheese are:

4 medium zucchini
1/2 cup lowfat ricotta cheese
1/4 cup basil pesto
1 tbs lemon juice

Here is how you make Zucchini Stuffed with Pesto and Ricotta Cheese:

Preheat the broiler. Slice the zucchini in half, discarding the stem ends. Scoop out and discard the seeds to create 8 hollow 'boats'. Microwave the boats with a little bit of water until just fork-tender - about 3 minutes.Meanwhile, mix ricotta in a bowl with the pesto and lemon juice.Remove the zucchini from the microwave and drain on paper towels. Transfer to a baking sheet. Divide ricotta mixture evenly among the 8 halves, spreading to coat. Broil close to the heat source until bubbly and slightly browned, about 2 minutes.Number of Servings: 8Recipe submitted by SparkPeople user SWOODYUT.

The nutritional information for Zucchini Stuffed with Pesto and Ricotta Cheese is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 73.1

• Total Fat: 4.3 g
• Cholesterol: 7.0 mg
• Sodium: 88.9 mg
• Total Carbs: 6.0 g
• Dietary Fiber: 1.7 g
• Protein: 3.2 g