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Zucchini Filled With Spinach And Ricotta

Healthycooking's picture
  Zucchini 4 Medium
  Olive oil 2 Teaspoon
  Yellow onion 1 Medium, chopped fine
  Garlic 4 Clove (20 gm), minced
  Frozen spinach/1 package frozen chopped spinach, thawed and drained 1 Pound, trimmed and chopped
  Black pepper 1⁄4 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Part skim ricotta cheese 1 Cup (16 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Egg 1 Large
  Raisins 2 Tablespoon
  Chopped walnuts 1 Tablespoon

Cut the zucchini in half lengthwise.
Using a spoon, scoop out the flesh, leaving shells about 1/4 inch thick.
Place the shells in a medium size saucepan with enough boiling water to cover.
Cook for 4 minutes or until just tender.
Drain, rinse under cold running water to stop further cooking, drain again, and set aside.
In a heavy 10 inch skillet, heat the olive oil over moderate heat for 1 minute; add the onion and garlic and cook, uncovered, until the onion is soft about 5 minutes.
Add the spinach, pepper, and nutmeg and cook, covered, for 2 minutes; uncover and cook 2 minutes longer or until the spinach is dry.
Remove the spinach mixture from the heat, cool for 10 minutes, then stir in the ricotta cheese, Parmesan cheese, egg, raisins, and walnuts.
Preheat the oven to 350°F.
In an ungreased 13"x 9"x 2" baking pan, place the zucchini shells side by side and fill with the spinach mixture.
Bake, uncovered, for 20 minutes or until the filling has set.

Recipe Summary

Side Dish

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