Ricotta Stuffed Squash
Serves: 2
Leola Gaylord
1 January 1970
Based on User reviews:
57
Spice
51
Sweetness
49
Sourness
37
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Butter (melted)1 small
Onion (finely chopped)1 clove
Garlic (minced)2 cups
Ricotta Cheese1 cup
Grated Parmesan Cheese1 tbsp
Parsley (chopped)1 tsp
Salt1 tsp
Dried Basil1 tsp
Oregano (dried)280 g
Tomato Sauce (can)Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Trim ends of zucchini halves, and scoop out seeds and pulp, leaving about 1/2 inch pulp on skins
3
In a large saucepan, steam zucchini halves in a vegetable steamer over boiling water for about 5 minutes, until tender but firm
4
Drain, and immediately plunge into a large bowl filled with enough ice water to cover
5
Allow to cool completely; drain
6
Melt 1 tablespoon butter in a medium saucepan over medium heat
7
Slowly cook and stir onion and garlic until onion is soft
8
Stir in spinach, and cook about 1 minute, until wilted
9
Transfer spinach mixture to a medium bowl, and mix in ricotta cheese, eggs, Parmesan cheese, parsley, salt, basil, oregano and pepper
10
Stuff zucchini halves with even amounts of the mixture, and arrange in a large baking dish
11
Drizzle with remaining butter
12
Bake uncovered in the preheated oven for 20 minutes, until the stuffing is hot and bubbly
13
Heat tomato sauce in a small saucepan, and spoon over the zucchini half way through baking