Everything tastes better with cheese, including these savory stuffed zucchinis. Loaded with spring peas and two kinds of cheese, this dish is great served alone or can be eaten with a salad.
Make the most of spring veggies with this cheesy vegetarian meal.
YIELDS: 4 servings
TOTAL TIME: 0 hours 30 mins
small zucchini (about 4 oz each)1 tsp.
olive oil1 c.
ricotta cheese1/4 c.
fresh goat cheese1 tbsp.
finely grated lemon zest1/4 c.
grated Parmesan cheese, divided
Kosher salt and pepper1/2 c.
peas, thawed if frozen1
scallion, finely chopped2 tbsp.
fresh mint, chopped
Mixed green salad, for servingDIRECTIONS
- Place a small rimmed baking sheet in the oven and heat to 475°F. (Baking sheet should stay in the oven at least 10 minutes.) Cut zucchini in half lengthwise and, using a teaspoon, hollow out each half, saving insides for another use. Brush cut sides with oil, then place on the heated baking sheet, cut sides down. Roast 10 minutes.
- Meanwhile, mix together ricotta, goat cheese, lemon zest, 2 Tbsp Parmesan, and ½ tsp each salt and pepper; fold in peas, scallion, and mint.
- Divide mixture among zucchini shells (about 1/4 cup each). Sprinkle with remaining 2 Tbsp Parmesan and broil until tops are beginning to brown, 3 to 5 minutes. Serve with salad if desired.
COST PER SERVING: $1.22
PER SERVING: 190 calories, 12.5 g fat (7.5 g saturated fat), 12 g protein, 425 mg sodium, 9 g carbs, 3 g fiber
WD TEST KITCHEN TIP: Breakfast tomorrow: Squeeze the moisture from the zucchini insides using paper towels, sauté, then toss them into scrambled eggs and sprinkle with Parmesan.