Spinach Stuffed Zucchini

8 (6” long) crookneck or zucchini squash or 8 large patty pan squash
2 Tbsp. olive oil
1 small onion, finely chopped
1 clove garlic, minced or pressed
1 (10 oz) pkg. frozen chopped spinach, thawed
2 eggs
2 c. (1 lb) Ricotta cheese
1/4 c. grated Parmesan
1 Tbsp. chopped parsley
Salt/pepper to taste
1/2 tsp. dry basil
1/2 tsp. oregano leaves
1 Tbsp. butter
Tomato Sauce (recipe follows)

Scrub dirt from squash; trim ends and cut squash in half lengthwise. Scoop out seeds and part of pulp, leaving shells about 1/2” thick. Steam shells over boiling water until crisp-tender, about 5 minutes. Plunge in cold water, drain well, set aside. In small frying pan over medium heat saute onion and garlic in olive oil until onion is limp. Squeeze spinach to remove excess moisture. Add spinach to onion mixture and cook for 1 minute; let cool. In bowl, combine eggs with Ricotta until well blended. Stir in Parmesan, parsley, salt, basil, oregano, pepper and spinach mixture. Fill squash shells with about 3 Tbsp. of filling per squash. Arrange shells in shallow baking pan. Melt butter and brush over cut surfaces of squash. If made ahead, cover and refrigerate. Bake, uncovered, in 350° oven for 20 minutes (30 if refrigerated). While squash is baking, prepare tomato sauce to spoon over squash before serving. Serves 8. (If using fresh spinach, cook before using.)

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