"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." — whitney
Watch video tips and tricks
zucchini, halved lengthwise
onion, finely chopped
1 (10 ounce) package
frozen chopped spinach, thawed and drained
grated Parmesan cheese
ground black pepper to taste
1 (10 ounce) can
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 seconds. Thanks Whitney, I'll be making this one again and sharing it with friends.
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, increased the amount of Parmesan slightly, added some chopped provolone cheese, and added some Italian style bread crumbs to combat the soupiness. Also, half way through baking, I topped the halves with fresh tomato slices instead of sauce. NOW it was excellent, after a little tweaking. A very good basic recipe, though.
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 husband put it on french bread and topped with tomato sauce. he popped it in the oven until it was warmed and it made a very yummy side dish for dinner.
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 on top - other than that, I followed the instructions exactly. My son (who only likes peas & corn as vegetables) actually said, "not bad" and ate a serving himself. Hubby ate the leftovers as a late-night snack. A definite keeper!
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 some firmness.
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 recipe but it used a lot of dishes so I will try to simplify somehow. Nevertheless, it is a very tasty, pretty and light entre. All you need is a loaf of crusty bread. Thanks for sharing.
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 ricotta and I used a strainer to reduce liquid, since many said it was soupy. I also added breadcrumbs to the cheese mixture. Microwaving rather than steaming the zukes saved time and two pots. Had to cook 20 min before adding sauce, then another 10-15 (I also topped with cheese and breadcrumbs). Endlessly adaptable and pretty presentation - I recommend you try this recipe and play with it to suit your tastes. I'll be using this all summer! Thanks for the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Ricotta Stuffed Squash
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 94
See how to make summer squash stuffed with sausage and goat cheese.
See how to make homemade gnocchi with butternut squash and mascarpone.
See how to make a white pizza with asparagus and smoked ham.