Ingredients
Scale
- 2 medium zucchinis
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/4 cup marinara sauce (optional, for serving)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the insides to form little boats.
- In a bowl, blend the ricotta, mozzarella, Parmesan, egg, garlic powder, Italian herbs, salt, and pepper until smooth.
- Generously fill each zucchini half with the cheesy mixture.
- Arrange the stuffed zucchinis on a baking tray and lightly drizzle with olive oil.
- Bake for about 25-30 minutes, or until the zucchinis are soft and the cheese topping is golden and bubbling.
- For an extra touch, serve with a splash of marinara sauce drizzled on top.
Notes
- For a spicy kick, add crushed red pepper flakes before baking.
- You can swap out ricotta for cottage cheese for a unique flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Low Calorie
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 70mg