Stuffed zucchinis are an excellent party dish because they can be prepared in advance and baked right before serving. They stay hot for a long time and are easy to serve as individual portions.
Course: Main Course
1/3cupGrated Parmesan cheese
1cupFrozen Spinach (drained & dried of all excess water)
Kosher salt & fresh ground pepper
Your favorite marinara sauce
shredded parmesan cheese for topping(optional)
Pre-heat the oven to 375 degrees F.
Slice the zucchini in half longways.
Hollow them out into ‘zucchini boats.’ You want to leave about a 1/2 inch of flesh.
Pierce the zucchini using a thin pairing knife to allow excess moisture to drain.
Season with Salt & Pepper
Combine ricotta, egg, grated parmesan, spinach, pinch of salt & pepper and mix well.
Stuff cheese mixture generously into the zucchini halves.
Spoon marinara sauce over zucchini and bake for about 30 minutes or until you can piece the zucchini easily with a knife, but are firm enough to still hold their shape. Add cheese for the last few minutes of cooking.
Let zucchini rest for about 10 minutes and garnish with shredded parmesan, if using.
These can be prepared up to 24 in advance. To do so, stuff zucchini and store in refrigerator until ready to bake and serve.