Zucchini Filled with Spinach and Ricotta

You can halve this recipe to to serve two. Use one small egg. Zuccini Ricotta is so light and satisfying.

Prep Time 20

Cook Time 34

Course Main Course

Servings people

Calories 212 kcal

4 medium-sized zucchini (about 2 lbs)
2 tsp olive oil
1 medium-sized onion, chopped fine
4 cloves of garlic, minced
1 lb fresh spinach, trimmed and chopped or 10 oz frozen chopped spinach, thawed and drained
1/4 tsp black pepper
1/8 tsp ground nutmeg
1 cup part-skim ricotta cheese
1/4 cup grated Parmesan cheese
1 large egg
2 tbsp raisins, chopped
2 tbsp walnuts, chopped

Cut the zucchini in half lengthwise. Using a spoon, scoop out the flesh, leaving shells about 1/4 inch thick. Place shells on paper towel lined plate and microwave on high for 4 minutes. Rinse under cold water to stop further cooking and set aside.

Raisins and walnuts add a rich umami to this meatless dish.

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Serving: 1gCalories: 212kcalCarbohydrates: 15gProtein: 15gFat: 12gSaturated Fat: 5gCholesterol: 92mgSodium: 237mgFiber: 3g

Keyword Meatless

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