Looking for a quick and healthy dinner? Try my Low-Carb Ricotta-Stuffed Zucchini! This dish combines fresh zucchini with creamy ricotta and savory herbs for a meal that’s both delicious and nutritious. It’s easy to make, and you can get creative with flavors. Plus, this recipe fits perfectly into a low-carb diet. Read on to discover the simple steps and tips to make this dinner delight!
Ingredients
List of Ingredients
– 4 medium zucchinis
– 1 cup creamy ricotta cheese
– 1/2 cup finely grated Parmesan cheese
– 1/2 cup cherry tomatoes, halved
– 1 garlic clove, minced
– 1 teaspoon dried Italian herbs
– 1 tablespoon extra-virgin olive oil
– Salt and freshly ground pepper, to taste
– Fresh basil leaves for garnish
Gathering the right ingredients is key to great cooking. Start with fresh zucchinis. They should feel firm and heavy. Look for creamy ricotta; it gives a smooth texture. The Parmesan adds a nice salty touch. Cherry tomatoes add sweetness and color. Garlic brings in a punch of flavor. Dried Italian herbs balance everything with a lovely aroma.
Make sure to have quality olive oil. It enhances the taste and keeps everything moist. Lastly, don’t forget the salt and pepper; they are essential for flavor. Fresh basil adds a pop of color and taste when you serve.
Nutritional Information
– Calories per serving: Approximately 220
– Macronutrient breakdown:
– Carbohydrates: 8g
– Fats: 16g
– Proteins: 10g
This dish offers a great low-carb option. You get good fats from cheese and olive oil. Each serving keeps you full and satisfied. Enjoy this healthy dinner without feeling guilty.
Step-by-Step Instructions
Preparation Steps
1. First, preheat your oven to 375°F (190°C). This helps your zucchinis cook evenly.
2. Next, take the zucchinis and slice them in half lengthwise.
3. Use a small spoon to scoop out the seeds and flesh gently. You want hollow boats for the filling.
4. Place the zucchini halves cut-side up on a baking sheet lined with parchment paper. This makes cleanup easy.
Making the Filling
1. In a medium bowl, blend the ricotta cheese and grated Parmesan cheese until smooth.
2. Now, add the minced garlic and dried Italian herbs to the cheese mixture.
3. Season with salt and freshly ground pepper. Stir well until everything combines into a creamy filling.
4. Gently fold in the halved cherry tomatoes, making sure they mix without breaking apart.
Assembling and Baking
1. Using a spoon, fill each hollowed zucchini half generously with the ricotta and tomato mixture. Press down slightly to pack it in well.
2. Drizzle a tablespoon of extra-virgin olive oil over each stuffed zucchini. This adds flavor and keeps them moist.
3. Place the baking sheet in the preheated oven. Bake for 25-30 minutes. You want them tender with a light golden top.
4. After baking, remove the zucchinis from the oven and let them cool for a few minutes before serving.
5. For a finishing touch, garnish with fresh basil leaves for extra color and aroma.
This recipe is an easy dinner delight that will impress. You can find the full recipe to help you get started!
Tips & Tricks
Cooking Tips
– To ensure even cooking, cut the zucchinis in half lengthwise.
– Scoop out the middle carefully, so they can hold the filling well.
– Bake at 375°F (190°C) for 25-30 minutes. This gives you tender zucchinis.
– Check for doneness by inserting a fork into the zucchini. It should pierce easily.
Serving Suggestions
– For a beautiful presentation, place the stuffed zucchinis on a nice platter.
– Drizzle a little extra olive oil over them before serving.
– Garnish with fresh basil leaves for color and aroma.
– Pair these zucchinis with a side salad or grilled chicken for a complete meal.
Dietary Tips
– If you want a dairy-free option, use cashew cheese instead of ricotta.
– For gluten-free needs, this recipe is naturally gluten-free.
– You can also swap Parmesan with nutritional yeast for a vegan option.
Variations
Flavor Variations
You can easily change the taste of your ricotta-stuffed zucchini. Adding different vegetables can create new flavors. Spinach or mushrooms work well. They blend nicely with the creamy ricotta. You can also try using alternative cheeses. Feta adds a tangy kick, while goat cheese gives a rich taste. Mixing cheeses can make your dish even more exciting.
Herbal Variations
Fresh herbs can elevate your dish. Instead of dried herbs, opt for fresh ones like basil or parsley. Fresh herbs add bright flavors and a lovely aroma. They also enhance the meal’s presentation with vibrant colors. This small change can make a big difference in taste.
Protein Add-ins
Want to make your meal heartier? Consider adding protein. Cooked chicken or ground turkey can boost flavor and nutrition. Simply mix the protein into your ricotta filling. This adds a satisfying element and makes your dish more filling. It’s a great way to turn a side dish into a main course.
Feel free to explore these variations to make your meal unique. For the complete recipe, check out the Full Recipe section.
Storage Info
Refrigeration
To store leftovers, let the zucchinis cool down first. Place them in an airtight container. This keeps them fresh for about three days. Storing them in the fridge helps maintain their flavor and texture.
Freezing
Freezing stuffed zucchinis is easy. Wrap each one tightly in plastic wrap. Then, place them in a freezer bag. Remove as much air as possible. This method helps prevent freezer burn. You can freeze them for up to three months. Just remember to label the bag with the date.
Reheating
For the best taste, reheat in the oven. Preheat your oven to 350°F (175°C). Place the zucchinis on a baking sheet. Cover them with foil to keep moisture in. Heat for about 20 minutes. You can also microwave them, but they may become softer. If using the microwave, heat in short bursts to avoid overcooking.
Try these methods to enjoy your Low-Carb Ricotta-Stuffed Zucchini even after the first day! For the complete recipe, check out the Full Recipe.
FAQs
Can I make these zucchinis ahead of time?
Yes, you can prepare these zucchinis in advance. To do this, follow these tips:
– Prep the zucchinis: Slice and scoop them out.
– Make the filling: Mix the ricotta, Parmesan, garlic, and herbs.
– Store separately: Keep the filling in the fridge for up to 2 days.
– Assemble before baking: When ready to cook, fill the zucchinis and bake.
What can I substitute for ricotta cheese?
If you need an alternative to ricotta cheese, try these options:
– Cottage cheese
– Cream cheese
– Goat cheese
– Silken tofu (for a dairy-free option)
Each option gives a unique taste and texture, so feel free to experiment!
How do I know when the zucchinis are done cooking?
Check the zucchinis by looking for these cues:
– They should be tender when pierced with a fork.
– The cheese on top should turn a light golden color.
– If the filling bubbles slightly, it’s a good sign!
Are there any other low-carb vegetable options?
Absolutely! Here are some great low-carb veggies to try:
– Eggplant: Great for stuffing, similar to zucchini.
– Bell peppers: Colorful and tasty when roasted.
– Mushrooms: Stuff large caps with your favorite filling.
– Spaghetti squash: A fun, noodle-like alternative.
These veggies make excellent low-carb dishes and keep meals exciting!
For the full recipe, be sure to check out the detailed instructions!
In this blog post, we explored how to make delicious stuffed zucchinis. You learned the ingredients needed and how to prepare the filling. We covered cooking tips, serving ideas, and dietary options, ensuring a tasty dish for everyone. You even discovered storage methods for leftovers.
As you try this recipe, remember to personalize it. Swapping ingredients and adding flavors keeps it fun. Enjoy the cooking process, and share your tasty results!
