Gluten Free Italian Stuffed Zucchini with Ricotta & Parmesan

Authentic Italian stuffed zucchini, , combines tender zucchini with a rich filling of creamy ricotta, Parmesan and fresh herbs. The zucchini is halved and hollowed out, then lightly seasoned and baked until soft. The filling, made with ricotta cheese, grated Parmesan, fresh parsley, garlic, and sometimes a touch of lemon zest, is spooned generously into each zucchini half. Topped with more Parmesan or mozzerella, the stuffed zucchini is baked until golden, with a perfectly creamy center and a slightly crisp, cheesy top. It’s a light yet satisfying dish that bursts with Italian flavors, perfect as a side or main dish

Prep Time 10

Cook Time 20

Serves

Ingredients

3 ZUCCHINI
2 cups RICOTTA
2 cloves GARLIC, diced
1 cup PARMESAN, freshly grated or packet
1 cup MOZZERELLA, freshly grated or packet
1/2 cup FRESH HERBS, Basil or Parsley
1/2 RED ONION, diced

Instructions

Let's get cooking! Preheat oven 180c . Line a baking tray with baking paper. Cut the zucchinis in half. Drizzle with olive oil. Season with salt and pepper. Bake for 15 minutes.
Meanwhile, in a bowl, mix all ingredients except the mozzerella
Take the zucchinis out of the oven and scoop out the middle, Generously fill with the ricotta mixture. Sprinkle with mozzerella.
Return to the oven for 5 minutes to allow the mozzarella to melt. Serve on its own or with a delicious green salad.

Nutrition

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Course | LUNCH, DINNER

Cuisine | Vegetarian