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Lemon Florentine Zucchini Boats

Healthycooking's picture
This Lemon Florentine Zucchini Boats make a terrific accompaniment to your pasta dishes according to me. Just try these baked garnished zucchini halves for your next meal ! Your suggestions for this Lemon Florentine Zucchini Boats are welcome !
  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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 752 Calories from Fat 447

% Daily Value*

Total Fat 51 g78.2%

Saturated Fat 20.4 g102.2%

Trans Fat 0 g

Cholesterol 89.1 mg29.7%

Sodium 788 mg32.8%

Total Carbohydrates 46 g15.4%

Dietary Fiber 13.8 g55%

Sugars 15.9 g

Protein 40 g79%

Vitamin A 422% Vitamin C 295.1%

Calcium 92.8% Iron 46.8%

*Based on a 2000 Calorie diet

Lemon Florentine Zucchini Boats Recipe