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Zucchini Boats Stuffed with Ricotta and Pine Nuts
MY JEWISH LEARNING12Ingredients
60Minutes
300Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 medium zucchini (firm and unblemished)
- 1/2 lb. whole milk ricotta cheese
- 6 Tbsp. Parmesan cheese (or other firm, sharp cheese of choice, shredded. Set aside 3 Tbsp for topping)
- 1 Tbsp. olive oil (plus extra for drizzling)
- 2 eggs (lightly beaten)
- 1 Tbsp. lemon juice (freshly squeezed)
- 10 basil leaves (washed and patted dry, chopped. Reserve 2 Tb. for topping)
- 2 cloves garlic (peeled and minced)
- 4 Tbsp. pine nuts (reserve half for topping)
- salt
- Salt and ground pepper to taste
- 1 stick cooking spray
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NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories300Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol140mg47% |
| Sodium440mg18% |
| Potassium710mg20% |
| Protein16g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber3g12% |
| Sugars7g |
| Vitamin A20% |
| Vitamin C60% |
| Calcium30% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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