Vegetable and Cheese Stuffed Zucchini with Herbs

Vegetable and Cheese Stuffed Zucchini with Herbs is a delightful low-carb dish that combines fresh, vibrant vegetables with creamy cheese, all nestled in tender zucchini boats. This satisfying supper is perfect for a healthy weeknight meal or a cozy dinner with friends.

Ingredients

• 2 medium zucchini
• 1 cup bell peppers, finely diced
• 1/2 cup red onion, finely diced
• 1 cup fresh spinach, chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup ricotta cheese
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Steps

1. Preheat the oven to 190°C (375°F).
2. Slice the zucchini in half lengthwise and scoop out the seeds to create boats. Set aside the zucchini flesh for later use.
3. In a skillet, heat the olive oil over medium heat. Add the bell peppers and red onion, sautéing for about 5 minutes until softened.
4. Add the chopped spinach and the reserved zucchini flesh to the skillet, cooking for an additional 2-3 minutes until the spinach is wilted.
5. Remove the skillet from heat and stir in the mozzarella cheese, ricotta cheese, garlic powder, oregano, basil, salt, and pepper until well combined.
6. Fill each zucchini boat with the vegetable and cheese mixture, packing it in gently.
7. Place the stuffed zucchini in a baking dish and cover with aluminum foil.
8. Bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, until the cheese is bubbly and golden.
9. Garnish with fresh parsley before serving.

Nutrition

• Calories: 320
• Protein: 16 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 450 mg
• Cholesterol: 40 mg
• Total Fat: 24 g
• Saturated Fat: 10 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins A and C from the vegetables, supporting immune health.
• High in protein from cheese, aiding in muscle repair and growth.

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