Meatless Fridays

So I'm going to keep rolling with my summer vegetable garden theme here and suggest another staple at the Creamer house. Zucchini is PROLIFIC anytime you grow it! We've got 10 plants of it out in the garden and using it up can be a challenge. This meal is delicious, quick, and versatile. You can sub any greens (we use swiss chard) for the spinach, or finely chopped mushrooms and onions for the breadcrumbs. You can also use up leftovers in this dish ~ just fill up you zucchini boats and top with cheese! This week's Meatless Friday meal is:

Ricotta Stuffed Zucchini

4-6 zucchini, halved lengthwise
2 tbs. butter
1 small onion, finely chopped
1 clove garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
2 cups ricotta cheese
2 eggs, beaten
1/4 cup grated Parmesan cheese
1 tablespoon chopped parsley
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Olive oil, for drizzling
2 tbs. Italian seasoned breadcrumbs
Ground black pepper to taste

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. Melt 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.
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 olive oil, then sprinkle with seasoned breadcrumbs.
Bake uncovered in the preheated oven for 20 minutes, until the stuffing is hot and bubbly.

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