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.
Provided by Whitney
Categories Side Dish Vegetables Squash Zucchini
Time 50m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 248.6 calories, Carbohydrate 23 g, Cholesterol 75.7 mg, Fat 12.1 g, Fiber 5.8 g, Protein 14.3 g, SaturatedFat 6.1 g, Sodium 669.9 mg, Sugar 11.6 g
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Qaisar AD
[email protected]These zucchini boats are a delicious and healthy way to enjoy zucchini. I love that they're so easy to make and that you can use any kind of vegetables you have on hand. I also like to add a little bit of feta cheese to the ricotta filling for a tang
Chioma Chioma
[email protected]I love these zucchini boats! They're so easy to make and they're always a hit with my family. I like to add a little bit of ground beef to the ricotta filling for a heartier meal.
Mehar Sab
[email protected]These zucchini boats are a great way to use up leftover ricotta cheese. I always have some leftover ricotta cheese in my fridge, and these zucchini boats are a great way to use it up. They're also really easy to make and they're delicious.
Rubab Fatima
[email protected]I made these zucchini boats for a potluck and they were a hit! Everyone raved about them. They're so easy to make and they're so delicious. I will definitely be making these again.
Dalia AbdElmonem
[email protected]These zucchini boats are a great way to get your kids to eat their vegetables. My kids loved them! They're also really easy to make, which is a bonus.
Peyton Graham
[email protected]I'm not a big fan of zucchini, but I really enjoyed these zucchini boats. The ricotta filling was creamy and flavorful, and the zucchini was cooked perfectly. I would definitely make these again.
Namita Magar
[email protected]These zucchini boats are the perfect summer meal. They're light, refreshing, and full of flavor. I love that you can use any kind of vegetables you have on hand. I also like to add a little bit of lemon zest to the ricotta filling for a pop of bright
Beatriz Beatz
[email protected]I made these zucchini boats for a party and they were a huge success! Everyone loved them. They're so easy to make and they look really impressive. I will definitely be making these again.
Krype
[email protected]This is a great recipe for a light and healthy meal. The zucchini boats are packed with flavor and the ricotta filling is creamy and delicious. I would definitely recommend this recipe to anyone looking for a healthy and tasty meal.
Mb Ismail Khan
[email protected]I've made this dish several times and it's always a crowd-pleaser. The zucchini boats are easy to make and can be tailored to your own taste. I like to add a little bit of heat with some red pepper flakes, and I also like to top them with some grated
Neicey 123
[email protected]These zucchini boats were a hit with my family! The ricotta filling was creamy and flavorful, and the zucchini was cooked perfectly. I will definitely be making these again.