Ricotta Stuffed Summer Squash

Ingredients

  • 2 zucchini, halved lengthwise (or 4 round squash, such as Ronde de Nice)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup part-skim ricotta cheese
  • 1/4 cup shredded part-skim mozzarella cheese
  • 10 oz. Frozen spinach, thawed and drained (optional)
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons dried basil or 1 tablespoon fresh basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Directions

  1. Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
  2. Scoop out the seeds of each zucchini half with a spoon.  Grapefruit spoons work well for this step.
  3. Some folks prefer to steam the squash in a pot of boiling water for 5 minutes.  Doing so will give you a more tender squash and reduce baking time.
  4. Season the hollowed-out halves with 1/2 teaspoon salt and 1/2 teaspoon ground pepper.
  5. Mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, spinach (optional) lemon juice, basil, 1/2 teaspoon salt and 1/2 teaspoon ground pepper in a bowl. Divide cheese mixture between four zucchini halves. Arrange stuffed zucchini on greased baking sheet.
  6. Bake in preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes, or grill in foil tent.   Can be served with spaghetti sauce and pasta of your choice.

Adapted from allrecipes.com

Advertisements
This entry was posted in side dish, summer squash/zucchini. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s