💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Halve the zucchini lengthwise and remove the seeds.
KnifeCutting board
3
Mix the ricotta, parmesan, eggs, sour cream, dill, salt and black pepper in a bowl.
Bowl
4
Fill the zucchini with the cheese mixture.
5
Arrange the zucchini in a baking dish.
Baking pan
6
Bake 35–40 minutes, until the filling is firm and slightly golden.
⚙ BakingOvenBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
352calories
18 gprotein
7 gcarbs
27 gfat
● protein 21%● carbs 9%● fat 70%
Per serving (247 g), of 4 servings
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Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
🔧 Tools needed (5) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
By the steps, as the recipe is built now: another version or addition can change the list.
