Add a photo

Ricotta Stuffed Squash

By: whitney  
"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."

Rating: This weblink has been rated 26 times with an average star rating of 4.2 Read Reviews (19)

Rate/Review | 1,022 people have saved this

Prep Time:
30 Min
Cook Time:
20 Min
Ready In:
50 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 8 servings
 

Ingredients

  • 8 zucchini, halved lengthwise
  • 2 tablespoons butter, melted
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 2 cups ricotta cheese
  • 2 eggs, beaten
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon chopped parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • ground black pepper to taste
  • 1 (10 ounce) can tomato sauce

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. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 195 | Total Fat: 10.4g | Cholesterol: 82mg

ADVERTISEMENT

 view all reviews »

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 28, 2005 by COOKER476 
I made this for the second time tonight, and I made some changes. I almost doubled the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 24, 2003 by GUMBOWITCH 
I love this one! I used a pound of fresh baby spinach instead of the frozen because that's... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 13, 2004 by miss doo 
i made this dish for thanksgiving & everyone loved it so much that my mother-in-law requested... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 24, 2003 by LINDA MCLEAN 
Very yummy! I used lowfat whipped cottage cheese in lieu of the ricotta and added more parm... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 24, 2005 by VAISHALI 
This recipe turned out pretty good. I expected it to be a bit runny as I used lowfat ricotta.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 2, 2003 by PHICK01 
Excellent. I served this to a friend who doesn't like zucchini, and they loved it, and my... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 13, 2003 by CHRISSY4585 
I used yellow squash instead of zucchini. This is an excellant low-carb recipe. Next time I'll... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 24, 2003 by KCETRO 
This is good if you like just vegetables. My husband has a similar recipe using sausage which... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 11, 2005 by ACPHIFER 
Well, the zucchini is starting to be harvested from the garden and am I ever glad I found this... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 28, 2004 by MERRYMAKER 
I didn't have the ricotta so I substituted feta with basil & tomato. Also, to lower the... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?