Ricotta Stuffed Squash

Ricotta Stuffed Squash

23

"Squash stuffed with ricotta cheese and spinach. I prefer a bit more garlic, and this can also be done on a grill by simply wrapping in foil."

Ingredients

50 m {{adjustedServings}} servings 193 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 193 kcal
  • 10%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 13.6g
  • 4%
  • Protein:
  • 14 g
  • 28%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 524 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

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  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. In a large saucepan, steam zucchini halves in a vegetable steamer over boiling water for about 5 minutes, until tender but firm. Drain, and immediately plunge into a large bowl filled with enough ice water to cover. Allow to cool completely; drain.
  3. Melt 1 tablespoon butter in a medium saucepan over medium heat. Slowly cook and stir onion and garlic until onion is soft. Stir in spinach, and cook about 1 minute, until wilted.
  4. Transfer spinach mixture to a medium bowl, and mix in ricotta cheese, eggs, Parmesan cheese, parsley, salt, basil, oregano and pepper. Stuff zucchini halves with even amounts of the mixture, and arrange in a large baking dish. Drizzle with remaining butter.
  5. Bake uncovered in the preheated oven for 20 minutes, until the stuffing is hot and bubbly. Heat tomato sauce in a small saucepan, and spoon over the zucchini half way through baking.
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Reviews

23
  1. 34 Ratings

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I love this one! I used a pound of fresh baby spinach instead of the frozen because that's what I had on hand. It came out delicious. My husband and children enjoyed this too. The 1 year old ate...

I made this for the second time tonight, and I made some changes. I almost doubled the spices, used fresh spinach, subbed cottage cheese for the ricotta and increased the amount slightly, incre...

i made this dish for thanksgiving & everyone loved it so much that my mother-in-law requested i make it for easter. i ended up having extra spinach mixture leftover. the next day my husban...