Zucchini Filled with Spinach and Ricotta

Ostego Zuccini Ricotta

Zucchini Filled with Spinach and Ricotta

Ostego Zuccini Ricotta
You can halve this recipe to to serve two. Use one small egg. Zuccini Ricotta is so light and satisfying.
Prep Time 20 minutes
Cook Time 34 minutes
Course Main Course
Servings 4 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.
Want more delicious recipes for healthy living?  Visit Ostego Nutrition today!


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