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.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 249 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.

Step 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.