Lean Ground Beef and Creamy Ricotta Stuffed Zucchini

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Ground Beef and Creamy Ricotta Stuffed Zucchini

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Creamy Ricotta Stuffed Zucchini

Savor the delightful combination of savory, lean ground beef and light, creamy ricotta nestled inside a tender, freshly baked zucchini. This dish is accented with a medley of chopped bell pepper, a hint of tomato sauce, and aromatic Italian herbs, all finished with a gentle drizzle of olive oil for richness. Perfect for a balanced meal that meets your protein and calorie targets!

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NUTRITION

347kcal
Protein
33.2g
Fat
16.9g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Ground Beef

1/4 cup Part-Skim Ricotta Cheese

1 medium Zucchini

1/2 cup chopped Red Bell Pepper

1/4 cup Tomato Sauce

1 tsp Olive Oil

1 clove Garlic, minced

1 tsp Italian Herbs & Seasonings

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the medium zucchini in half lengthwise and scoop out a bit of the center to create a boat while preserving the flesh for mixing.

  • 3

    In a skillet over medium heat, add olive oil and sauté the minced garlic until fragrant.

  • 4

    Add the lean ground beef to the skillet, seasoning with salt, pepper, and Italian herbs, and cook until browned.

  • 5

    Mix in the chopped red bell pepper and tomato sauce with the beef. Allow the flavors to meld for 2-3 minutes.

  • 6

    Remove the skillet from heat and gently stir in the ricotta cheese.

  • 7

    Fill the hollowed zucchini halves with the beef and ricotta mixture, pressing lightly to pack the filling.

  • 8

    Place the stuffed zucchini on a baking tray and bake in the preheated oven for 20-25 minutes until the zucchini is tender and the filling is heated through.

  • 9

    Remove from the oven, let cool slightly, and serve warm.

Lean Ground Beef and Creamy Ricotta Stuffed Zucchini

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Ground Beef and Creamy Ricotta Stuffed Zucchini

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef and Creamy Ricotta Stuffed Zucchini

Savor the delightful combination of savory, lean ground beef and light, creamy ricotta nestled inside a tender, freshly baked zucchini. This dish is accented with a medley of chopped bell pepper, a hint of tomato sauce, and aromatic Italian herbs, all finished with a gentle drizzle of olive oil for richness. Perfect for a balanced meal that meets your protein and calorie targets!

NUTRITION

347kcal
Protein
33.2g
Fat
16.9g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Ground Beef

1/4 cup Part-Skim Ricotta Cheese

1 medium Zucchini

1/2 cup chopped Red Bell Pepper

1/4 cup Tomato Sauce

1 tsp Olive Oil

1 clove Garlic, minced

1 tsp Italian Herbs & Seasonings

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the medium zucchini in half lengthwise and scoop out a bit of the center to create a boat while preserving the flesh for mixing.

  • 3

    In a skillet over medium heat, add olive oil and sauté the minced garlic until fragrant.

  • 4

    Add the lean ground beef to the skillet, seasoning with salt, pepper, and Italian herbs, and cook until browned.

  • 5

    Mix in the chopped red bell pepper and tomato sauce with the beef. Allow the flavors to meld for 2-3 minutes.

  • 6

    Remove the skillet from heat and gently stir in the ricotta cheese.

  • 7

    Fill the hollowed zucchini halves with the beef and ricotta mixture, pressing lightly to pack the filling.

  • 8

    Place the stuffed zucchini on a baking tray and bake in the preheated oven for 20-25 minutes until the zucchini is tender and the filling is heated through.

  • 9

    Remove from the oven, let cool slightly, and serve warm.