Ricotta Stuffed Zucchini

1. Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.

2. Scoop out the seeds of each zucchini half with a spoon. Season the hollowed-out halves with 1/2 teaspoon salt and 1/2 teaspoon ground pepper.

3. Mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, lemon juice, dried basil, 1/2 teaspoon salt and 1/2 teaspoon ground pepper in a bowl. Divide cheese mixture between four zucchini halves. Arrange stuffed zucchini on greased baking sheet.

4. Bake in preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes.

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Nutrient	Quantity
Total fats	16.6562 g
Protein	18.1553 g
Carbohydrates	8.9026 g
Energy	257.1711 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.154 g
Water	96.2301 g
Aspartic acid	1.2553 g
Calcium, Ca	345.2065 mg
Lutein + zeaxanthin	105.8002 g
Fiber, total dietary	0.3345 g
Carotene, beta	101.3445 g
Niacin	0.1826 mg
Vitamin A, RAE	157.7745 g
Arginine	0.7893 g
Riboflavin	0.251 mg
Fatty acids, total polyunsaturated 15:0	0.0001 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0022 g
Fatty acids, total saturated 20:1	0.0076 g
Glutamic acid	3.0541 g
Sodium, Na	219.5115 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6718 g
Total lipid (fat)	16.6562 g
Manganese, Mn	0.175 mg
Fructose	0.0589 g
Proline	1.3398 g
Fatty acids, total saturated 16:0	5.1683 g
Fatty acids, total saturated 8:0	0.1544 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0006 g
Sucrose	0.0221 g
Choline, total	23.8305 mg
Sugars, total	0.6256 g
Serine	0.7194 g
Fatty acids, total saturated 10:0	0.298 g
Fatty acids, total saturated 18:0	1.6531 g
Vitamin B-6	0.0716 mg
Selenium, Se	22.3768 g
Ash	1.9934 g
Vitamin D	12.4 IU
Fatty acids, total saturated 18:1 undifferentiated	3.6961 g
Pantothenic acid	0.2906 mg
Phenylalanine	0.6968 g
Copper, Cu	0.0509 mg
Betaine	0.1095 mg
Thiamin	0.0241 mg
Retinol	148.98 g
Methionine	0.3501 g
Iron, Fe	1.143 mg
Carbohydrate, by difference	8.9026 g
Phosphorus, P	269.133 mg
Folate, total	19.7935 g
Tocopherol, gamma	0.0782 mg
Fatty acids, total saturated 4:0	0.728 g
Lycopene	0.23 g
Alanine	0.6282 g
Cholesterol	65.24 mg
Valine	0.8666 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	0.3597 g
Glycine	0.3731 g
Carotene, alpha	0.138 g
Glucose (dextrose)	0.0535 g
Fatty acids, total saturated 14:0	1.742 g
Zinc, Zn	1.7689 mg
Isoleucine	0.7364 g
Fatty acids, total saturated 12:0	0.2111 g
Fatty acids, total polyunsaturated	0.5155 g
Fatty acids, total saturated 14:1	0.0003 g
Leucine	1.5291 g
Tocotrienol, alpha	0.0098 mg
Vitamin A, IU	666.6872 IU
Folate, DFE	19.7935 g
Tryptophan	0.1564 g
Vitamin C, total ascorbic acid	2.2852 mg
Phytosterols	1.058 mg
Galactose	0.0065 g
Fatty acids, total polyunsaturated 18:1 c	0.0076 g
Fatty acids, total saturated 6:0	0.125 g
Tyrosine	0.7374 g
Vitamin B-12	0.5316 g
Vitamin K (phylloquinone)	10.6146 g
Fatty acids, total saturated	10.6155 g
Histidine	0.5719 g
Fatty acids, total monounsaturated	4.6525 g
Threonine	0.6457 g
Folate, food	19.7935 g
Vitamin D (D2 + D3)	0.248 g
Cryptoxanthin, beta	1.3035 g
Vitamin D3 (cholecalciferol)	0.248 g
Vitamin E (alpha-tocopherol)	0.1741 mg
Magnesium, Mg	21.0422 mg
Lysine	1.6638 g
Potassium, K	215.931 mg
Cystine	0.1249 g
Fluoride, F	0.3933 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Mozzarella cheese	0.25 cup	0	0	0
Lemon juice	1 teaspoon	1.1183	0.3508	0.0122
Ricotta cheese	0.5 cup	215.76	3.7696	16.0952
Parmesan cheese	2 tablespoons	37	4	0.5
black pepper	0.5 teaspoon	2.8865	0.7354	0.0375
Basil	2 teaspoons	0.4063	0.0468	0.0113
zucchini lengthwise	2 halved	0	0	0