Some time ago I wanted to experiment with these light stuffed zucchinis without following any other recipe or looking through my old English Weight Watchers booklets. Instead I used my points calculation sheet and chose the ingredients for the filling, trying to keep it around 4-5 WW points per serving.
The result left me more than satisfied. Also, since ovens are often off in summer, you can cook them in the famous air fryer as well; you will find instructions for both the oven and the air fryer below.
I recommend trying this recipe: these light stuffed zucchinis are truly delicious and very light. I had never tried to make them before because my Dutch partner doesn’t like this vegetable, but then he tasted them and even ate the portion I hoped to keep for the next day! Oh well…
Other light recipes with zucchini are here:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2 Servings
- Cooking methods: Oven, Stovetop
- Cuisine: Healthy
- Seasonality: Spring, Summer and Fall
Ingredients
- 2 large zucchini (or 4 small)
- 1 small onion
- 1/3 cup (about 2.5 oz) ricotta
- 2 teaspoons grated Parmesan
- 1/4 cup (about 1 oz) grated cheese (such as Gouda or Fontina)
- 3 oz (about 1/2 cup) lean cooked ham, diced
- 4 leaves basil
- as needed oil spray (3 or 4 sprays will be sufficient *)
- to taste salt and pepper
- Points per serving = 4 WW points
Tools
- Air fryer
- Oil sprayer
Preparation
Wash the zucchinis and trim the ends. If the zucchinis are very long, cut them in half lengthwise to shorten them and then in any case cut them in half lengthwise.
Place the zucchini halves in lightly salted boiling water for no more than 2-3 minutes, then drain and let them cool slightly.
Scoop out the flesh and cut it into small cubes.
Place the zucchini shells upside down in a colander and put the flesh in another sieve to dry for a few more minutes.
Meanwhile, finely dice the onion and mix it with the ricotta, cooked ham, Parmesan, basil, salt and, if desired, a little freshly ground pepper.
Then add the zucchini flesh and give a final gentle mix to avoid crushing it too much.
Place the zucchinis on the work surface and divide the filling equally, pressing it well into the hollowed part of each zucchini.
Sprinkle the grated cheese over all the zucchinis.
Oven baking
Spray a baking tray with oil spray, or use parchment paper to line the tray, arrange the zucchinis and spray them briefly with the oil spray.Place the tray in the oven at 356°F for about 30 minutes, then increase the temperature to 428°F for another 10 minutes to brown the cheese well on the zucchinis.
Remove the tray from the oven and serve at the table. These light stuffed zucchinis are delicious right out of the oven but also good once warmed to room temperature.
Air fryer cooking
I thank Rosella Micheli for trying the recipe in her air fryer and for providing the photo. Here’s how to proceed:Place the stuffed zucchinis directly into the basket, spray them briefly with oil spray and cook at 356°F for about 15 minutes or a little more, so that the cheese on the zucchinis browns nicely.
Cooking times in the air fryer are much shorter and the kitchen doesn’t heat up, which is really fantastic in summer.
Serve the zucchinis with a slice of bread and a green or tomato salad for a balanced, light and tasty meal: diet no longer has to be sad.
Have you tried them? Let me know below in the comments or in the Facebook club.
Enjoy your meal!
by Giovanna Buono
Storage
You can prepare these zucchinis in advance and keep them in the fridge for up to 3 days, then reheat them before serving. You can also freeze them already cooked for 4 months: let them thaw and then reheat them.
Why do you use oil spray?
I often use the spray version of oil because it gives me more control over the amount of oil I use. If you can find oil already in spray form that’s fine; otherwise I suggest finding suitable small bottles and filling them with your preferred oil.
