Zucchini Filled With Spinach And Ricotta Recipe
An introduction to this Zucchini Filled With Spinach And Ricotta to your longing taste buds is going to keep them from asking for anything else for a long time to come. Zucchini Filled With Spinach And Ricotta served as Side Dish is the best food to pep me up. Use the freshest of Zucchini available to get a great Zucchini Filled With Spinach And Ricotta. Am sure you have had a lot of recipes passed on to you by aunts, mom, grandparents, friends, etc. It is time you pay them back by making and then sharing this wonderful Zucchini Filled With Spinach And Ricotta.
Ingredients
4 medium size zucchini
2 teaspoons olive oil
1 medium size yellow onion, chopped fine
4 cloves garlic, minced
1 pound fresh spinach, trimmed and chopped, or 1 package frozen chopped spinach, thawed and drained
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
1 cup part skim ricotta cheese
1/4 cup grated Parmesan cheese
1 large egg
2 tablespoons raisins
1 tablespoon chopped walnuts
Directions
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.
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.
