Lemon Florentine Zucchini Boats
|Zucchini||3 Medium, cut in half lengthwise|
|Boiling water||1 Cup (16 tbs)|
|Onion||1 Small, finely chopped|
|Garlic||1 Clove (5 gm), minced|
|Ground nutmeg||1⁄8 Teaspoon|
|Unsalted margarine||2 Tablespoon|
|Cooked chopped spinach||1 1⁄4 Cup (20 tbs), well drained (Fresh)|
|Ricotta cheese||1⁄2 Cup (8 tbs)|
|Lemon||1⁄2 (Use Juice And Peel, Sunkista Type)|
|Grated parmesan cheese||2 Tablespoon|
Parboil zucchini in boiling water for 5 minutes; drain.
In large skillet over medium-high heat, cook and stir onion, garlic and nutmeg in margarine until onion is tender.
Add spinach, ricotta cheese, lemon peel and juice; stir until well combined.
Arrange zucchini, cut sides up, in shallow baking dish.
Top zucchini halves evenly with spinach mixture.
Bake at 375°F for 20 minutes.
Sprinkle with Parmesan cheese.