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Ricotta Stuffed Zucchini

30 minutes
45 minutes
4 servings
16-20 Grams


  • 4 zucchini, medium-large
  • 2 Tbsp olive oil
  • 1 onion, medium, finely chopped
  • 2 cloves garlic, chopped
  • 1 cup ricotta cheese
  • ¼ cup parmesan cheese, shredded
  • ¼ cup Unflavored BiPro Whey Protein Powder
  • 1 tsp Italian seasoning
  • 1 Egg
  • 1 cup marinara sauce


  1. Bring several quarts of water to a boil in a large saucepan. Add zucchini and simmer for 6 minutes. Remove from water and let cool. Trim ends and cut in half lengthwise. Scoop out seeds and some surrounding flesh, leaving about a ½ inch wall.
  2. Heat oven to 375°F. Heat oil in skillet and add onion. Sauté onion over medium heat until translucent (about 5 minutes). Add garlic and cook 2 minutes longer.
  3. Place onions and garlic in a mixing bowl. Add ricotta cheese, parmesan cheese, BiPro, Italian seasoning and egg. Mix well. Divide evenly into zucchini halves.
  4. Place zucchini halves in a large, lightly greased, baking dish. Spoon about 2 Tbsp marinara sauce onto each half.
  5. Bake at 375°F for 45 – 50 minutes.

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