All Recipes Best Recipe Side Dish Vegetables Squash Zucchini

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

Nutrition Info

248.6 calories carbohydrate: 23 g cholesterol: 75.7 mg fat: 12.1 g fiber: 5.8 g protein: 14.3 g saturatedFat: 6.1 g servingSize: - sodium: 669.9 mg sugar: 11.6 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C).
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.
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.
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.
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.

8 servings

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.