Description
Low-Carb Ricotta-Stuffed Zucchini is a flavorful and healthy dish that transforms fresh zucchini into savory boats filled with creamy ricotta and parmesan. Perfect for a weeknight dinner or as a show-stopping side at your next gathering, this low-carb recipe satisfies cheese cravings while keeping things light. With its vibrant presentation and delicious taste, it’s sure to impress family and friends alike.
Ingredients
Scale
- 2 medium zucchinis
- 1 cup ricotta cheese
- 1/2 cup grated parmesan cheese
- 1/4 cup fresh basil, chopped
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Spray a baking dish with nonstick cooking spray.
- Halve the zucchinis lengthwise and scoop out the flesh to create boats.
- In a bowl, mix ricotta, parmesan, basil, garlic powder, salt, and pepper until well combined.
- Generously fill each zucchini half with the ricotta mixture and top with extra parmesan.
- Place stuffed zucchinis in the baking dish and bake for 25-30 minutes or until golden brown and tender.
- Let cool slightly before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed zucchini half (120g)
- Calories: 210
- Sugar: 2g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 40mg
Keywords: For added protein, consider mixing in cooked ground turkey or spinach to the ricotta filling. Store leftovers in an airtight container in the fridge for up to three days.