3 med. zucchini
1 sm. onion, finely chopped
2 garlic cloves, minced
1 tbsp. butter
1/4 tsp. nutmeg
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained well
1/2 c. part-skim Ricotta cheese
1 tbsp. lemon juice
Grated peel of 1/2 lemon
1-2 dashes of hot pepper sauce (optional)
1 tbsp. grated Parmesan cheese

Bring water in a large saucepan to boil. Cut the zucchini in half lengthwise and add to the boiling water; cook 5 minutes and drain.

Meanwhile, saute onion, garlic and nutmeg in butter until tender. Remove from heat. Add spinach, Ricotta cheese, lemon peel and juice, and hot sauce. Scoop out center of zucchini pieces, leaving 1/4 inch rim to make 'boats'. Mix scooped out center pieces into spinach-cheese mixture.

Arrange zucchini boats cut-side-up in shallow baking dish. Stuff with spinach mixture. Sprinkle with Parmesan cheese. Bake 375 degrees, 20 minutes.