Description
A delicious stuffed zucchini recipe filled with ricotta, spinach, and marinara sauce.
Ingredients
Scale
- 5 ounces frozen chopped spinach
- 4 large zucchini
- 1 cup part-skim ricotta cheese
- 1 cup cottage cheese
- 1 ½ cups grated mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- 1/8 teaspoon pepper
- 2 cups marinara sauce
Instructions
- Preheat oven to 400 degrees F.
- Defrost the spinach in the microwave. Squeeze out the excess liquid using a clean kitchen towel. Set aside.
- Slice each zucchini in half lengthwise. Use a spoon to scrape out the insides of the zucchini, forming a well for the filling. Place zucchini in a baking dish.
- Place ricotta cheese, cottage cheese, 1 cup of the mozzarella, the Parmesan, salt, and pepper in a large bowl and stir to combine. Stir in the defrosted spinach.
- Spoon the filling into the zucchini. Top with marinara sauce and the remaining ½ cup mozzarella cheese.
- Cover the baking dish with foil and bake for 30 minutes. Uncover and bake 5 minutes more, until cheese is melted and zucchini are tender. Serve.
Notes
- This dish can be made ahead and stored in the refrigerator before baking.
- Feel free to add herbs or spices to the filling for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Vegetarian
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 40mg