Ingredients
1tspolive oil
2cupsbaby spinach,chopped
3garlic cloves,chopped
⅓cuponion,chopped
⅓cupred bell pepper,chopped
kosher salt
¾cuppart skim ricotta
½cupparmesan cheese,grated
1large egg
4large basil leaves,chopped, plus more for garnish
1tspolive oil
1garlic clove,smashed with side of knife
1½cupstomatoes,crushed
salt and black pepper
1tbspbasil,chopped
40ozzucchini,(4 medium)
1cuppart skim mozzarella,shredded
Preparation
Preheat the oven to 400 degrees F.
In a medium pot, heat the olive oil over medium heat. Add garlic and sauté for about 1 minute.
Add the crushed tomatoes, salt and black pepper to taste. Stir and reduce heat to low, cover and simmer for 5 minutes, then add fresh basil.
Heat a large nonstick sauté pan over medium heat, add the oil, onion, garlic and red pepper and season with ⅛ tsp salt. Cook for 3 to 4 minutes, until soft. Add the baby spinach and sauté for about 1 minute until wilted.
In a medium bowl add the ricotta, parmesan cheese and egg, then mix well. Add the cooked vegetables and basil, then mix.
Cut the zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving ¼-inch thick.
Place ¼ cup of sauce in the bottom of a 9×12-inch baking dish, and place the zucchini halves cut side up. Stuff the zucchini with ricotta mixture, with a scant ¼ cup, then top each with 2 tablespoons of marinara and 2 tablespoons of mozzarella.
Cover with foil and bake for 40 to 45 minutes until cheese is melted and zucchini is cooked through.
Serve warm, and enjoy!
