Becky Luigart-Stayner
12 servings (serving size: 1 stuffed shell)

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.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

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.

Step 3

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

Ratings & Reviews

sharonannc's Review

August 30, 2012

JoelleCzirr's Review

September 13, 2011

JenAbigail's Review

October 16, 2009
i really liked this...I didn't make my own ricotta the 2 times I made it, but I would like to try it. Even with store bought, the flavors were wonderful.

ViennaVAfoodie's Review

September 08, 2009
We made this for our first football party of the season and it was pretty good. It made a great healthy addition to our spread. I used the store-bought low fat ricotta and it worked fine. I agree with some of the other reviewers though that it needed more complexity in flavor. I even added some dried oregano before baking because I felt it needed more. I would definitely try it next time with Maranara or Pesto. I also used mushroom caps, a must if you like mushrooms because they are delish!

Kate09's Review

September 01, 2009
I did not love these. I used store bought low fat ricotta. They were just ok.