Zucchini Filled With Spinach And Ricotta Recipe


Health IndexHealthyCuisine
Main Ingredient


 Zucchini4 Medium
 Olive oil2 Teaspoon
 Yellow onion1 Medium, chopped fine
 Garlic4 Clove (20 gm), minced
 Frozen spinach/1 package frozen chopped spinach, thawed and drained1 Pound, trimmed and chopped
 Black pepper1⁄4 Teaspoon
 Ground nutmeg1⁄8 Teaspoon
 Part skim ricotta cheese1 Cup (16 tbs)
 Grated parmesan cheese1⁄4 Cup (4 tbs)
 Egg1 Large
 Raisins2 Tablespoon
 Chopped walnuts1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1146 Calories from Fat 509

% Daily Value*

Total Fat 58 g88.8%

Saturated Fat 21.9 g109.5%

Trans Fat 0 g

Cholesterol 315.2 mg

Sodium 1270.6 mg52.9%

Total Carbohydrates 99 g33%

Dietary Fiber 26.3 g105%

Sugars 34.6 g

Protein 77 g153.7%

Vitamin A 1118.3% Vitamin C 251.9%

Calcium 180% Iron 84.3%

*Based on a 2000 Calorie diet


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.