🍽️ Stuffed Zucchini with Ricotta and Tomatoes

Name: Stuffed Zucchini with Ricotta and Tomatoes
Total time: 45 min
Yield: 2 servings
Ingredients: 2 Zucchini; 200g Ricotta; 200g Cherry Tomatoes; 2 Zehen Garlic; 1 Bund Basil; 2 EL Olive Oil; 1 TL Salt; 1 TL Pepper

250 kcal · 45 min · 2 servings

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Ingredients

2 Zucchini
200g Ricotta
200g Cherry Tomatoes
2 Zehen Garlic
1 Bund Basil
2 EL Olive Oil
1 TL Salt
1 TL Pepper

Instructions

1. Wash the zucchini and trim the ends. Cut them in half lengthwise and scoop out the insides with a spoon.
2. Wash the cherry tomatoes, halve them, and mix them in a bowl with garlic, basil, olive oil, salt, and pepper.
3. Place the ricotta in a bowl and season with salt and pepper. Mix well.
4. Fill the hollowed-out zucchini with the ricotta mixture. Top with the cherry tomatoes.
5. Place the stuffed zucchini in the air fryer and cook at 180°C for 20 minutes.
6. Remove the zucchini from the air fryer and serve garnished with fresh basil.

Nutrition per serving

kcal: 250
Protein: 15 g · Fett/Fat: 12 g · Carbs: 20 g