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Ricotta Stuffed Zucchini

  • Veg
  • 25 mins
  • Serves 4
  • Easy



Ricotta Stuffed Zucchini is one of the best appetizers to have while planning a hefty main course. This appetizer gets you all ready for what is to come and signals a very delicious start to the meal. Zucchini is loved by every one of us, and there is a reason to it; it is healthy, tasty and serves great at all times of the day.

The appetizer is not only good to devour, but is also quick to prepare, which is why you won’t have to put in a lot of efforts while preparing it. It takes around 25 minutes to prepare and serves a group of 4 people.

Health Benefits

Zucchini is one tasty delight that is really healthy for the body. The nutrients and vitamins present in zucchini can help prevent heart diseases and cancer. The potassium content in zucchini is on the higher side and can help your body grow positively.

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How to Make Ricotta Stuffed Zucchini

  1. Preheat the oven to 450 degrees Fahrenheit and grease a baking sheet in the meanwhile.
  2. Cut the zucchini into half and scoop out the seeds from each of the half. Use a spoon for assistance here.
  3. Put a seasoning of ground pepper and salt to season the hollowed out parts of the zucchini.
  4. Mix together all of the ricotta cheese, Parmesan cheese, mozzarella cheese, dried basil, salt, lemon juice and ground pepper in a bowl.
  5. Divide the mixture between the 4 zucchini halves.
  6. Arrange the final stuffed zucchini on the greased baking sheet.
  7. Bake the Zucchini in preheated oven until it becomes tender and the filling is brown. This will take 15 minutes.


The largest zucchini out there is measured to be roughly 69 ½ inches long. The zucchini was grown in a farm in England and weighed around 65 lbs. The word zucchini itself comes from the Italian word ‘zucca’, which means squash in the language.

Ruth Mancini

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