Tuesday, May 25, 2010


Wow, you guys are amazing! I put out a "hello, anyone out there" and many of you gave me an encouraging word, a hello and even a follow to boot.

And as a thank you I'm going to share one of my favorite recipes. Now, I'm not a chef by any means and it is  just a simple modification from a higher fat option but it was a favorite at our house.

Stuffed Zucchini

Zucchini split in half, lengthwise
1/4 fat free ricotta cheese
1/4 low fat mozzarella cheese
1/4 Parmesan cheese
squeeze of lemon juice
garlic, pepper, Mrs. Dash or whatever seasonings that you and your family like

Scoop out the pulp from the zucchini to leave a nice shell to replace the new mixture. Place the pulp, and your cheeses, squeeze of lemon and seasonings into a mini food processor and push the handy dandy button that does all the work for you. Rescoop mixture back into the zucchini shells and place on a baking sheet. Bake in the oven at around 375 degrees for 15-20 minutes until zucchini is tender. Voila...it's done!! Take it out and let it set for about 5 minutes or so and then enjoy.

 My husband and I usually each eat half of it since my 3 year old is not a fan of any type of zucchini (surprise, surprise.) It is VERY filling and we usually just pair it with salmon or grilled chicken and skip any type of "starch" with that meal since you really wouldn't need it. I'm not a big bbq'er but I'm wondering if it would be easy to do on the grill as well? What do you think? From what my bodybugg program tells me it would be about 50-60 calories per serving, dependant upon the size of your zucchini and the calories on your specific brand of cheeses.

Sorry for no pictures of the final product but next time I make it I'll definitely take a few shots so I can add it to this entry.

Bon Appetit!!


  1. Oh my GOSH this looks good! I'd have to try and do it with cottage cheese instead of ricotta because it's a forbidden food in the house (I think the significant other had some sort of ricotta trauma in his formative years! LOL!)!

  2. I'm here and welcome to HYC!

    - Lisa