1. Preheat oven to 375. Coat a baking sheet with cooking spray and top with squash halves. Set aside.
2.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add the ground chicken and cook until no longer pink; transfer to a
large mixing bowl.
3.
Add the remaining tablespoon oil to the pan along with the leeks and
garlic; cook 1 minute. Add the spinach and sundried tomatoes and cook 2
minutes longer. Transfer to the same bowl as the cooked chicken.
4.
Add the remaining ingredients to the bowl and stir to combine. Fill the
squash halves and sprinkle with Parmesan. Bake 20 minutes.
5. Let the squash rest 5 minutes, then finish with toasted pinenuts and parsley (if using).
Chicken, Ricotta and Spinach Stuffed Zucchini Boats
Serves 4-6
All you need:
4 zucchini and/or summer squash, trimmed, halved lengthwise and seeded
2 tablespoons olive oil, divided
1 pound ground chicken
2 leeks (white and light green part only), sliced
2 cloves garlic, minced
1 (10 oz.) bag baby spinach
1/2 cup sundried tomatoes packed in oil
1 egg
1 cup whole milk ricotta cheese
1/2 cup freshly grated Parmesan cheese, plus more for sprinkling
5 fresh basil leaves, chopped
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/4 teaspoon freshly ground black pepper
Toasted pinenuts and chopped parsley, for garnish (optional)
All you do:
1. Preheat oven to 375. Coat a baking sheet with cooking spray and top with squash halves. Set aside.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground chicken and cook until no longer pink; transfer to a large mixing bowl.
3. Add the remaining tablespoon oil to the pan along with the leeks and garlic; cook 1 minute. Add the spinach and sundried tomatoes and cook 2 minutes longer. Transfer to the same bowl as the cooked chicken.
4. Add the remaining ingredients to the bowl and stir to combine. Fill the squash halves and sprinkle with Parmesan. Bake 20 minutes.
5. Let the squash rest 5 minutes, then finish with toasted pinenuts and parsley (if using).