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.
Ingredients
- 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
Instructions
- 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.
Notes
Raisins and walnuts add a rich umami to this meatless dish.
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Nutrition
Serving: 1gCalories: 212kcalCarbohydrates: 15gProtein: 15gFat: 12gSaturated Fat: 5gCholesterol: 92mgSodium: 237mgFiber: 3g
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