Ricotta and Spinach Stuffed Zucchini


Ricotta and Spinach Stuffed Zucchini

  • 10 ounces whole milk ricotta cheese
  • 2 ounces romano or parmesan cheese
  • 1 tablespoon Mrs Dash garlic and herb seasoning (or your favorite)
  • 2 large eggs
  • 3 cups baby spinach
  • 2 large zucchini

Preheat oven or toaster oven to 350f.

Cut zucchini in half long ways.

Using a melon baller or carefully using a knife, hollow out each half to make “boats”.

Save the inside part for soup or something.

In a food processor, pulse the romano cheese to break up if you use a hard cheese not already grated.

Add the ricotta, eggs, and seasoning and pulse to blend.

Then add the spinach and process to incorporate it into the mixture.

Your finished filling should be pretty much all green.

Fill each zucchini boat with ¼ of the filling.

Bake at 350 for 20 minutes, or until zucchini has started to soften and the filling is hot and bubbly.

If you like, you can sprinkle mozzarella on top and bake an additional 5 minutes to melt.

Makes 4 boats.

**Note: the carbs are actually lower than this indicates because you’re removing over ½ the zucchini, but I didn’t weigh them so I have no idea how much to subtract. I’d guess since 1 medium zucchini with skin is 6g carbs and 2g fiber, you could subtract 2g carbs and be pretty close to the actual count.


***If you don’t want to fuss with the boats, slice the zucchini thinly and layer it and the filling in a greased casserole. I’d increase the eggs by 1 or 2 to get it to set more.




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