Ricotta Stuffed Zucchini Boats Recipe

Preheat oven to 350 degrees F (175 degrees C).

Trim ends of zucchini halves and scoop out seeds and pulp leaving about 1/2 inch pulp on skins. In a large saucepan steam zucchini halves in a vegetable steamer over boiling water for about 5 minutes until tender but firm. Drain and immediately plunge into a large bowl filled with enough ice water to cover. Allow to cool completely; drain.

Melt 1 tablespoon butter in a medium saucepan over medium heat. Slowly cook and stir onion and garlic until onion is soft. Stir in spinach and cook about 1 minute until wilted.

Transfer spinach mixture to a medium bowl and mix in ricotta cheese eggs Parmesan cheese parsley salt basil oregano and pepper. Stuff zucchini halves with even amounts of the mixture and arrange in a large baking dish. Drizzle with remaining butter.

Bake uncovered in the preheated oven for 20 minutes until the stuffing is hot and bubbly. Heat tomato sauce in a small saucepan and spoon over the zucchini half way through baking.