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Ricotta-Stuffed Zucchini Recipe

Looking for an easy Ricotta-Stuffed Zucchini recipe? Learn how to make Ricotta-Stuffed Zucchini using healthy ingredients.


Submitted by maggiethekatt

Makes 4 servings



Zucchini squash split in half and stuffed with a mixture of cheeses, then baked until tender.

Recipe Ingredients for Ricotta-Stuffed Zucchini

1 zucchini
1/4 cup fat free ricotta cheese
1/8 cup Mozzarella, Part Skim Milk, Low Moisture Cheese
2 tablespoons parmesan cheese
2 teaspoons black pepper
1/2 teaspoon ground nutmeg

Recipe Directions for Ricotta-Stuffed Zucchini

  1. Split zucchini in half and scoop out the seeds with a spoon.

  2. In a small bowl, combine the ricotta, mozzarella, parmesan, black pepper, and nutmeg.

  3. Spoon the filling into the cavity of the zucchini halves. Bake at 350 degrees for 20-25 minutes, until zucchini is tender and cheese is slightly brown.

  4. One serving is 1/4 of the stuffed zucchini.

Categories

Dairy, Vegetables, Side Dish

Nutrition Facts
Serving Size 71.9g
Amount Per Serving
Calories
46
Calories from Fat
15
% Daily Value*
Total Fat
1.7g
3%
Saturated Fat
1.0g
5%
Trans Fat
0.0g
Cholesterol
7mg
2%
Sodium
79mg
3%
Potassium
149mg
4%
Total Carbohydrates
4.0g
1%
Dietary Fiber
0.9g
4%
Sugars
1.5g
Protein
3.9g
Vitamin A 3% Vitamin C 14%
Calcium 9% Iron 3%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • High in calcium
  • High in manganese
  • High in phosphorus
  • High in riboflavin
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in saturated fat
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