Rating: 3.5 stars
5 Ratings
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  • 4 star values: 4
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Use the fragrant cheese stuffing with any mild vegetable, such as bell peppers, mushroom caps, baby eggplant, or tomatoes. Save the scooped-out zucchini pulp for risotto or pasta sauce. You can use a mini chopper to chop the herbs quickly, but do not use it to combine the mousse ingredients, as it will liquefy the ricotta.

Micol Negrin
Recipe by Cooking Light April 2005

Gallery

Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
12 servings (serving size: 1 stuffed shell)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Reserve pulp for another use. Arrange zucchini shells in a single layer in a 13 x 9-inch baking dish coated with cooking spray.

  • Combine basil and next 7 ingredients (through pepper), stirring well with a whisk. Divide mixture evenly among shells, pressing gently. Bake at 450° for 20 minutes or until zucchini is tender. Garnish with parsley, if desired.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

59 calories; calories from fat 43%; fat 2.8g; saturated fat 1.7g; mono fat 0.8g; poly fat 0.2g; protein 5.5g; carbohydrates 3.5g; fiber 0.8g; cholesterol 9mg; iron 0.5mg; sodium 158mg; calcium 129mg.
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