Description
Discover how to make delicious low carb ricotta stuffed zucchini with this easy recipe. Perfect for a healthy and satisfying meal!
Ingredients
- 1 large zucchini
- 1 cup (250g) beef cheese
- 1/4 cup (25g) grated Parmesan cheese
- 1/2 cup (60g) shredded mozzarella cheese
- 1 egg
- 1 clove garlic, minced
- 1/2 teaspoon (3 ml) dried Italian seasoning
- 1/4 teaspoon (1 ml) salt
- 1/4 teaspoon (1 ml) black pepper
- 1 tablespoon vegetable oil (15ml)
- 1/2 cup (120ml) marinara sauce
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Wash and dry the zucchini, then slice it in half lengthwise.
- Use a spoon to scoop out the seeds and some flesh, creating a boat-like shape.
- Drizzle the zucchini halves with olive oil and place them on a baking sheet.
- In a bowl, combine ricotta cheese, Parmesan cheese, and mozzarella cheese.
- Add the egg to the cheese mixture and mix until well combined.
- Stir in the minced garlic, Italian seasoning, salt, and black pepper.
- Fill the hollowed zucchini halves with the cheese mixture.
- Spoon marinara sauce over the stuffed zucchini halves.
- Bake in the preheated oven for 25-30 minutes until the zucchini is tender.
- Remove from oven and let cool slightly before serving.
- Garnish with fresh basil leaves if desired.
Notes
- Consider using low-fat or part-skim cheeses for a lighter dish.
- Enhance the cheese mixture with vegetables like bell peppers or mushrooms for added flavor.
- Customize flavors by trying different herbs and spices in the cheese mixture.