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Lemon Florentine Zucchini Boats Recipe
|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|
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 mg
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
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.