I’m going to let the obvious “stuffed zucchini” jokes go. This dish is too damn fabulous to be the butt of those jokes..that I can…not….seem…to…get…out..of…my…head.
Not to mention that it has virgin in the title. Didn’t think that’d be a word that would show up on our site…
It’s not an obvious choice, but even the darkest part of us wants a ray of sunshine once in awhile. This dish is a TOTAL ray of sunshine and a perfect spring prep. Whose ready for a little spring up in here?!
Stuffed Zucchini with Ricotta, Baby Spinach, Virgin Tomato Sauce and Bread Crumbs
1 15 oz. container of ricotta cheese
1 bag of baby spinach
3 cloves of garlic
1/2 c. of grated pecorino romano cheese
pinch of nutmeg
salt and pepper
1/4 c. of fine bread crumbs (no panko for this one)
1 small can of San Marzano tomatoes
1 sprig of basil leaves
2 tbs. of olive oil
Preheat oven to 400°. Put the spinach and garlic in the food processor and chop finely. Turn out into a mixing bowl and stir in the ricotta, egg, nutmeg, and 1/4 c. of the pecorino romano. Half zucchini and scoop out the middle. Fill the zucchini halves with the ricotta mixture and place on a greased cookie sheet. Stir together the breadcrumbs and remaining cheese and sprinkle the crumbs over the zucchini. Toss the San Marzano tomatoes with juice, basil leaves and olive oil into the food processor and blend until smooth. Season with salt and pepper. Drizzle sauce over the zucchini and and pop into the oven. Bake for 25 minutes, or until the zucchini is cooked through and the bread crumbs are golden. Drizzle a little extra olive oil on top and sprinkle with extra pecorino. Serve.