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More Popular Recipes

Zucchini Cheese Boats

Recipe #298582 | 40 min | 15 min prep | SERVES 12 (Change Servings)
(0) RATE IT NOW READ REVIEWS

Empire920

RECIPE BY: Empire920

This recipe looks and tastes impressive but is very easy. I serve it often as a entertaining side dish. It originally comes from a "Cooking Light" magazine.

Posted on: Apr 15, 2008

Print Recipe

Ingredients

  • 6 small zucchini, about 1 1/2 pounds
  • 1 cup fresh basil, chopped
  • 1 cup ricotta cheese
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh parmesan cheese, grated
  • 2 tablespoons hot water
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

    • Directions

    1. 1
      Preheat oven to 450.
    2. 2
      Cut zucchini in half lengthwise, scopp out pulp, leaving 1/4" thick shell.
    3. 3
      Arrange shells in a 13x9 inch pan coated with cooking spray.
    4. 4
      Combine basil and next seven ingredients, stirring well with a whisk.
    5. 5
      Divide mixture evenly among shells, pressing gently.
    6. 6
      Bake at 450 for 20 minutes or until tender.

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    Nutrition Facts

    Serving Size 1 (91g)

    Recipe makes 12 servings

    The following items or measurements are not included below:

    1/4 teaspoon pepper

    Calories 56
    Calories from Fat 30 (54%)
    Amount Per Serving %DV
    Total Fat 3.4g 5%
    Saturated Fat 2.1g 10%
    Monounsaturated Fat 0.9g
    Polyunsaturated Fat 0.2g
    Trans Fat 0.0g
    Cholesterol 12mg 4%
    Sodium 105mg 4%
    Potassium 211mg 6%
    Total Carbohydrate 3.1g 1%
    Dietary Fiber 0.9g 3%
    Sugars 1.2g
    Protein 4.0g 7%
    Vitamin A 619mcg 12%
    Vitamin B6 0.1mg 7%
    Vitamin B12 0.1mcg 1%
    Vitamin C 14mg 24%
    Vitamin E 0mcg 0%
    Calcium 83mg 8%
    Iron 0mg 3%

    detailed view...

    how is this calculated?

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