Zucchini Filled With Spinach And Ricotta
|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)|
|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.