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 servings 193 cals
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Original recipe yields 8 servings

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Nutrition

  • 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.

Reviews

23
  1. 34 Ratings

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Most helpful

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...

Most helpful critical

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 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 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 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...

This is a great recipe to play with. I made several adaptations and my boyfriend was really impressed! He said we should make it at our next dinner party. I used cottage cheese rather than ricot...

Well, the zucchini is starting to be harvested from the garden and am I ever glad I found this recipe! Hubby loved it and so did I. I only modified by adding a sprinkling of mozzarella cheese ...

This recipe turned out pretty good. I expected it to be a bit runny as I used lowfat ricotta. But that didn't happen and I was pleased. The key is to steam the zucchini just enough to retain som...

Very yummy! I used lowfat whipped cottage cheese in lieu of the ricotta and added more parm than called for. I topped the casserole with shredded mozarella. Hubby and kids loved this dish!

I used large yellow squash instead of zukes and didn't follow the recipe very closely but I did use all the other ingredients so I feel justified in leaving a review. It was not a difficult rec...

Excellent. I served this to a friend who doesn't like zucchini, and they loved it, and my vegetable hating teenager even admitted it was "OK." I used part skim ricotta, not whole milk, and of ...