Vegetable and Cheese Stuffed Zucchini

Vegetable and Cheese Stuffed Zucchini is a delightful low-carb dish that combines the freshness of zucchini with a savory filling of colorful vegetables and melty cheese. Perfect for a healthy dinner, this recipe is both satisfying and easy to prepare.

Ingredients

• 2 medium zucchinis
• 1 cup bell peppers, diced
• 1/2 cup red onion, diced
• 1 cup fresh spinach, chopped
• 1/2 cup cherry tomatoes, halved
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon olive oil
• 1/2 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Steps

1. Preheat your oven to 190°C (375°F).
2. Slice the zucchinis in half lengthwise and scoop out the seeds using a spoon to create boats.
3. In a skillet, heat olive oil over medium heat and sauté the garlic, onion, and bell peppers for about 3-4 minutes until softened.
4. Add the chopped spinach and cherry tomatoes to the skillet, cooking for an additional 2-3 minutes until the spinach wilts.
5. Stir in the Italian seasoning, salt, and pepper to taste, then remove from heat.
6. Mix in half of the mozzarella cheese and all of the Parmesan cheese into the vegetable mixture.
7. Fill each zucchini boat with the vegetable and cheese mixture, pressing it down gently.
8. Sprinkle the remaining mozzarella cheese on top of each stuffed zucchini.
9. Place the stuffed zucchinis on a baking sheet and bake in the preheated oven for 20 minutes or until the zucchini is tender and the cheese is bubbly and golden.
10. Remove from the oven, garnish with fresh basil if desired, and serve hot.

Nutrition

• Calories: 250
• Protein: 15 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 350 mg
• Cholesterol: 30 mg
• Total Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in fiber which aids in digestion.
• Rich in vitamins and minerals from the variety of vegetables.

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