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Zucchini Boats

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Ingredients
  Zucchini 2
  Ricotta cheese 4 Ounce
  Egg 1
  Pesto sauce 2 Tablespoon
  Butter 1 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon, ground
  Parmesan cheese 2 Ounce, grated
Directions

1. Cut zucchini lengthwise. Scoop out seed portion, set aside. Place zucchini, cut side down, in a baking dish with a 1/4 inch of water. Bake at 350°F for 20 minutes.
2. Beat egg well. Add pesto, salt and pepper. Mix well.
3. Saute garlic in butter for 1 minute. Add seed portion of zucchini and saute another minute. Drain and mix with ricotta.
4. Scoop ricotta into zucchini halves, sprinkle on cheese. Bake at 350°F for 20 minutes. Serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Zucchini
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 813 Calories from Fat 542

% Daily Value*

Total Fat 61 g94.2%

Saturated Fat 30.8 g154%

Trans Fat 0 g

Cholesterol 340.1 mg113.4%

Sodium 1858.8 mg77.4%

Total Carbohydrates 23 g7.6%

Dietary Fiber 4.9 g19.5%

Sugars 8.2 g

Protein 45 g89.6%

Vitamin A 43.2% Vitamin C 117.5%

Calcium 101.1% Iron 20.4%

*Based on a 2000 Calorie diet

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Zucchini Boats Recipe