ZUCCHINI STUFFED WITH SPINACH AND RICOTTA
| 4 medium zucchinis |
| 2 t olive oil |
| 1 medium onion, finely chopped |
| 4 cloves of minced garlic |
| 1 lb. of fresh spinach, chopped and trimmed |
| 1/4 t black pepper |
| 1/8 t ground nutmeg |
| 1 c ricotta cheese |
| 1/4 c grated parmesan cheese |
| 1 large egg |
| 2 T raisins |
| 1 T walnuts |
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1. Cut zucchini in half lengthwise. Scoop out the pulp so there is a 1/4 inch shell left. Put in medium size sauce pan with water to cover, cook 4 minutes or until tender. Drain, rinse under cold water. Set aside. 2. Cook onion, garlic, spinach until spinach is wilted. Add pepper, nutmeg. Cover while spices are added for 2 minutes. Uncover and cook for 2 more minutes. 3. Let spinach cool. Add cheeses. 4. Bake at 350 F in ungreased pan for 20 minutes or until filling is set. |