Lemon Florentine Zucchini Boats Recipe
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 !
Ingredients
| 3 medium zucchini cut in half lengthwise | ||
| Boiling water | ||
| Onion | 1 Small, finely chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Ground nutmeg | 1/8 Teaspoon | |
| 2 tablespoons unsalted margarine | ||
| Chopped spinach | 1 1/4 Cup (16 tbs), cooked, drained | |
| Ricotta cheese | 1/2 Cup (16 tbs) | |
| Crated peel and juice of 1/2 SUNKIST® Lemon | ||
| Parmesan cheese | 2 Tablespoon, grated | |
Directions
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.
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.
Chef
