Description
A delicious low-carb recipe featuring zucchinis stuffed with a creamy ricotta cheese mixture.
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).
- Slice the zucchinis in half lengthwise and scoop out the center using a spoon to create boats.
- In a mixing bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, egg, garlic powder, Italian herbs, salt, and pepper. Mix until well combined.
- Spoon the cheese mixture into the hollowed-out zucchinis, filling them generously.
- Place the stuffed zucchinis on a baking sheet and drizzle with olive oil.
- Bake in the preheated oven for 25-30 minutes, or until the zucchinis are tender and the cheese is golden and bubbly.
- If desired, serve with a drizzle of marinara sauce on top.
Notes
- For added flavor, sprinkle some crushed red pepper flakes on top before baking.
- You can substitute the ricotta cheese with cottage cheese for a different texture and taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 70mg
Keywords: Low-Carb Ricotta-Stuffed Zucchini