Ricotta Stuffed Zucchini

Tod Dimmick

Stuffed Zucchini is easy to make, it just takes some planning for the oven time.
For a little commentary on Zucchini, click below.

Prep time: 15 minutes
Cook time: 30-45 minutes
Serves: 4

2 large zucchini, washed and sliced lengthwise
2 cups chopped arugula or spinach
1 container (16 oz) ricotta cheese
2 eggs
1/4 cup Parmesan cheese
2 onions, sliced thin and sauteed until caramelized
1 tsp. Italian seasoning
1 cup sliced fresh mozzarella, or 1 cup shredded mozzarella

Set up the oven with two racks, and preheat to 400.

Scoop out the seeds of the zucchini and some of the flesh, leaving a hollow space to hold the cheese mixture. Save the scooped out flesh and seeds.

Process the the greens, ricotta, eggs, Parmesan, onions, and Italian seasoning in a food processor equipped with a cutting blade. Add about half of the zucchini flesh and seeds, and process again to a chunky consistency. Fill each zucchini half with 1/4 of the mixture .

Place the zucchini halves, filling size up, in a large baking dish (or two baking dishes). Add water around the squash to a depth of about 1". Carefully slide the baking dishes into the oven and cook for 30 minutes or until the cheese mixture is set and the squash is tender. Top with mozzarella and cook for another few minutes until the cheese has melted.

Note: The round stuffed squash will take longer to cook than the long skinny shape.

Alternatives: This can be cooked without the water bath. Cook time will be quicker, but the squash will end up more brown. You can also omit the eggs, which will make the filling more fluid.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

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