STUFFED ZUCCHINI BITES WITH SPINACH AND RICOTTA
Hollowed out zucchini are the perfect vehicles for a delicious mixture of sauteed spinach, mushrooms and creamy ricotta in these fun bites!
Provided by Jaymee Sire
Categories appetizer
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Using a melon baller, carefully scoop out a little spot in the center of each zucchini round for the filling to sit, making sure to leave about a 1/2-inch "floor" at the bottom. Put the scooped zucchini centers on a cutting board, season with salt and pepper and chop.
- Heat the oil in a large skillet over medium heat. Add the scallions and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook, stirring frequently, until fragrant, 30 seconds to 1 minute. Add the mushrooms and chopped zucchini centers and cook, stirring frequently, until the mushrooms release their liquid and the zucchini start to soften, 5 to 7 minutes. Stir in the spinach and cook until wilted, 1 to 2 minutes. Remove from the heat and drain off any excess liquid. Stir in the ricotta and season with salt and pepper.
- Stuff the zucchini cups with the filling and bake on a rimmed baking sheet until the zucchini is cooked through, 25 to 30 minutes.
SPINACH-STUFFED ZUCCHINI
Yum yum. Can one beat the taste of this mixture? cheese and bacon and green veggies. Even the kids eat this up
Provided by Sharon Whitley @aggiemom20002000
Categories Vegetables
Number Of Ingredients 6
Steps:
- Trim off ends of zucchini, cook whole in boiling water 10-12 minutes. Drain thoroughly, halve lengthwise and scoop out centers; chip centers and add to spinach. In saucepan blend flour and milk, add spinach mixture. Cook and stir until thick.
- Place zucchini halves in shallow baking dish, sprinkle with salt, spoon spinach mixture into shells. Top with cheese and bacon Bake in 350 oven 15-20 minutes.
BAKED SPINACH AND ZUCCHINI
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-14-by-2-inch oval baking dish, or six individual cast-iron pans, with 2 tablespoons of the melted butter and set aside.
- Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium-high heat. Add the scallions and zucchini and saute for 2 minutes. Add the garlic and cook for one minute. Lightly press most of the water out of the spinach and add it to the pan. Add the rice, basil, parsley, nutmeg, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and toss well. Transfer to the prepared baking dish.
- In a medium bowl, whisk together the eggs, cream, the -remaining 2 tablespoons melted butter, and the 1/4 cup Parmesan. Pour the mixture over the spinach and zucchini and smooth the top. Sprinkle with some extra Parmesan and the Gruyere. Bake for 20 to 30 minutes, until a knife inserted in the center comes out clean.
MUSHROOM AND SPINACH STUFFED ZUCCHINI
Rich and savory with portabella mushrooms and spinach, combined with rice, sherry,olive oil,and dill, this makes a dramatic filling for zucchini boats. Another winner from the Moosewood Restaurant Low-Fat Favorites Cookbook.
Provided by Sharon123
Categories Rice
Time 1h
Yield 3 serving(s)
Number Of Ingredients 15
Steps:
- Slice the zucchini in half lengthwise and, using a small spoon, scoop out the insides of the zucchini to leave a fillable shell.
- Set aside.
- In a skillet, saute the onions, garlic, and salt in the oil on low heat, stirring often, until the onions soften.
- Add the mushrooms, dill, sherry, and soy sauce and cook for about 5 minutes more.
- When the mushrooms are just tender, remove from the heat and set aside.
- Preheat the oven to 350*F.
- While the mushrooms are cooking, rinse and stem the spinach.
- In a saucepan, steam the spinach leaves in enough water to cover until wilted but still bright green.
- Drain and add it to the sauteed vegetables.
- Stir in the rice and add salt and pepper to taste.
- Pour the tomato juice evenly around the bottom of an unoiled 8x12" glass or nonreactive baking dish.
- Press and mound 1/6 of the filling into each zucchini shell and arrange them in the baking dish.
- Sprinkle on the grated cheese, cover the pan tightly with foil, and bake for about 30 minutes, until the zucchini are tender and easily pierced with a fork.
- Uncover and bake for another 5 to 10 minutes, until the tops are browned.
Nutrition Facts : Calories 262.7, Fat 8.9, SaturatedFat 4, Cholesterol 20.9, Sodium 983.5, Carbohydrate 35.8, Fiber 6.6, Sugar 12.1, Protein 13.4
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