Spinach Ricotta Spinach Stuffed Zuchinni

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 264.1
  • Total Fat: 16.7 g
  • Cholesterol: 57.8 mg
  • Sodium: 492.7 mg
  • Total Carbs: 8.8 g
  • Dietary Fiber: 2.1 g
  • Protein: 20.1 g

View full nutritional breakdown of Spinach Ricotta Spinach Stuffed Zuchinni calories by ingredient


Introduction

Saute spinach and garlic on the stove. Add ricotta, salt and pepper. Cut Zucchini in 4 pieces and deseed. Stuff with ricotta filling. In a separate pan add tomatoes, basil, and pumpkin. Salt and pepper to taste. Top stuffed zucchini with sauce and cheese. Bake for 35 minutes at 400 degrees. Saute spinach and garlic on the stove. Add ricotta, salt and pepper. Cut Zucchini in 4 pieces and deseed. Stuff with ricotta filling. In a separate pan add tomatoes, basil, and pumpkin. Salt and pepper to taste. Top stuffed zucchini with sauce and cheese. Bake for 35 minutes at 400 degrees.
Number of Servings: 6

Ingredients

    3 medium zucchini
    can stewed tomatoes
    1/4 cup pumpkin puree
    1 cup baby spinach
    1 cups whole milk ricotta cheese
    5 basil leaves
    3 garlic cloves
    1 cup mozzarella
    1 cup monterey jack
    1/2 cup parmesan

Directions

Bake for 35 minutes at 400 degrees.

Serving Size: 6 Servings

Number of Servings: 6

Recipe submitted by SparkPeople user JBAILEY6141.