Measurements

• 4 medium zucchinis
• 2 cups fresh spinach
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup tomato sauce
• 1 tablespoon chopped fresh basil

Preparation Method

• Preheat oven to 375°F (190°C).
• Cut zucchinis in half lengthwise and scoop out the centers.
• Chop the scooped zucchini flesh and set aside.
• Heat 1 tablespoon olive oil in a pan over medium heat.
• Add garlic and sauté until fragrant.
• Add chopped zucchini flesh and spinach to the pan.
• Cook until spinach is wilted, about 3 minutes.
• Remove from heat and let cool slightly.
• In a bowl, mix ricotta, Parmesan, salt, and pepper.
• Stir in the cooked spinach mixture.
• Fill zucchini halves with the ricotta mixture.
• Place stuffed zucchinis in a baking dish.
• Drizzle with remaining olive oil.
• Pour tomato sauce over the zucchinis.
• Bake for 25-30 minutes until zucchinis are tender.
• Garnish with fresh basil before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.