Italian Stuffed Zucchini

By á-3145

Ingredients

• 2 medium zucchini, halved lengthwise
• 3/4 cup ricotta cheese
• 1/2 cup shredded Italian cheese blend
• 2 tablespoons chopped fresh parsley
• 2 ounces sliced capicola, chopped
• 1 teaspoon grated lemon zest
• 1 tablespoon fresh lemon juice
• Kosher salt and freshly ground pepper
• 1/4 cup marinara sauce

Preparation

Step 1

Preheat the oven to 400 degrees F and line a small baking dish with foil. Scoop out the seeds from the zucchini, leaving a 1/4-inch-thick shell.

Combine the ricotta, 1/4 cup Italian cheese blend, the parsley, capicola and lemon zest and juice in a medium bowl. Season the zucchini with salt and pepper, then fill with the ricotta mixture.

Drizzle each zucchini half with about 1 tablespoon marinara sauce, then sprinkle with the remaining 1/4 cup Italian cheese blend. Transfer to the baking dish and bake until the cheese is melted and bubbling, about 20 minutes.