How To Make Amazing Stuffed Zucchini With Lemon And Ricotta

Name: How To Make Amazing Stuffed Zucchini With Lemon And Ricotta
Total time: 45 min
Ingredients: 4 Zucchini; ½ cups Breadcrumb; 2 cups Ricotta cheese; ½ cups Parmesan cheese, grated; 2 cloves Garlic; 3 Lemon; ¼ cups Parsley; ¼ cups Olive oil; 1 tsp Salt; ½ tsp Black pepper

By Sip and Feast · 45 min

Ingredients

Zucchini4
Breadcrumb½ cups
Ricotta cheese2 cups
Parmesan cheese · grated½ cups
Garlic2 cloves
Lemon3
Parsley¼ cups
Olive oil¼ cups
Salt1 tsp
Black pepper½ tsp

Instructions

Preheat the oven to 400°F with the rack in the middle.
Halve the 4 zucchini lengthwise and scoop out the seeds. Season the insides with 1 tsp kosher salt and 1/2 tsp pepper in total, drizzle with oil, and roast on a sheet pan for 20-25 minutes, until fork-tender.
Mince the garlic and saute it in 1/4 cup olive oil over medium heat until lightly golden. Set aside the garlic and oil.
In a large bowl, mix the 2 cups ricotta, 1/2 cup Parmigiano Reggiano, 1/2 cup breadcrumbs, the juice of 1 lemon, 1/4 cup chopped parsley and the garlic oil.
Let the zucchini cool for a few minutes, then fill with the ricotta mixture. Sprinkle breadcrumbs on each, arrange lemon slices in the pan, and broil on the middle rack for 5-7 minutes, until the cheese is bubbly and golden brown.

Summarized from Sip and Feast's video. Watch it for the details.

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Garlic Cheese Lemon Parmesan cheese Breadcrumb Zucchini Ricotta cheese

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