Spinach  and ricotta stuffed zucchini

Spinach and Ricotta Stuffed Zucchini

Inspired by a recipe I saw on @saveurmag
3 zucchini
1 bunch spinach, chopped
1 large tomato, diced
1 onion, chopped
1/2 cup gfree/normal breadcrumbs
1 egg beaten
1-1 1/2 cups ricotta
1/3 cup grated Parmesan
1⃣ Halve zucchini and use a spoon to scoop out the middle and make a “trench”
2⃣ Saute onion, tomato and spinach until spinach is wilted.
3⃣Meanwhile mix ricotta, breadcrumbs, egg and parm together in a bowl. Add spinach mix and combine.
4⃣ Spoon filling into hollowed zucchini. Pat down and fill to heaping. You can sprinkle salt and pepper on adult portion at this time.
5⃣ Bake at 400 for 15 mins then broil for 3 mins.

J barely ate. He followed up 2 weeks of great sleep with what is now 4 days of constant crying, no sleeping, fever and food refusal 😔 ✔️ok 6 months – Allergens dairy and gluten if not gfree breadcrumbs

#babyledweaning #blw #weaning #babyledweaningrecipes #weaningideas #babyledgourmet #fingerfoods #blwrecipes #blwideas #babyfood #babyfoodrecipes #selffeeding #toddlermeals #toddlermealideas #12months #wp #vegetarian #cleaneats #healthyfood #healthykids #zucchini #feedfeed #saveur


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