Zucchini Recipe ∗ Ricotta Stuffed Zucchini Boats

Squash stuffed with ricotta cheese and spinach. I prefer a bit more garlic, and this can also be done on a grill by simply wrapping in foil.

Ingredients

• 8 zucchini, halved lengthwise
• 2 tablespoons butter, melted
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 2 cups ricotta cheese
• 2 eggs, beaten
• ¼ cup grated Parmesan cheese
• 1 tablespoon chopped parsley
• ½ teaspoon salt
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ground black pepper to taste
• 1 (24 ounce) jar tomato and basil pasta sauce

Cooking Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Trim ends of zucchini halves, and scoop out seeds and pulp, leaving about 1/2 inch pulp on skins. In a large saucepan, steam zucchini halves in a vegetable steamer over boiling water for about 5 minutes, until tender but firm. Drain, and immediately plunge into a large bowl filled with enough ice water to cover. Allow to cool completely; drain.
3. Melt 1 tablespoon butter in a medium saucepan over medium heat. Slowly cook and stir onion and garlic until onion is soft. Stir in spinach, and cook about 1 minute, until wilted.
4. Transfer spinach mixture to a medium bowl, and mix in ricotta cheese, eggs, Parmesan cheese, parsley, salt, basil, oregano and pepper. Stuff zucchini halves with even amounts of the mixture, and arrange in a large baking dish. Drizzle with remaining butter.
5. Bake uncovered in the preheated oven for 20 minutes, until the stuffing is hot and bubbly. Heat tomato sauce in a small saucepan, and spoon over the zucchini half way through baking.

Nutrition Facts

• calories248.6
• carbohydrateContent23 g
• cholesterolContent75.7 mg
• fatContent12.1 g
• fiberContent5.8 g
• proteinContent14.3 g
• saturatedFatContent6.1 g
• sodiumContent669.9 mg
• sugarContent11.6 g