Vegetable and Cheese Stuffed Zucchini with Herbs and Garlic and Cheese

Vegetable and Cheese Stuffed Zucchini is a delightful low-carb dish that combines tender zucchini with a savory filling of fresh vegetables and melted cheese, seasoned with aromatic herbs and garlic. This wholesome supper is both satisfying and nutritious, making it a perfect choice for a light yet flavorful dinner.

Ingredients

• 2 medium zucchinis
• 1 cup spinach, chopped
• 1/2 cup bell pepper, diced
• 1/2 cup onion, diced
• 1 clove garlic, minced
• 1/2 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon dried Italian herbs
• Salt and pepper to taste

Steps

1. Preheat the oven to 190°C (375°F).
2. Cut the zucchinis in half lengthwise and scoop out the seeds to create boats, setting the scooped flesh aside.
3. In a skillet, heat olive oil over medium heat and sauté the onion and bell pepper until soft, about 5 minutes.
4. Add minced garlic and chopped spinach to the skillet, cooking until the spinach wilts, about 2 minutes.
5. Chop the reserved zucchini flesh and add it to the skillet, mixing well.
6. Remove from heat and stir in the ricotta, half of the mozzarella, Parmesan cheese, dried herbs, salt, and pepper until combined.
7. Place the zucchini boats on a baking sheet and fill each with the vegetable and cheese mixture.
8. Top with the remaining mozzarella cheese.
9. Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the cheese is bubbly and golden.
10. Remove from the oven, let cool slightly, and serve warm.

Nutrition

• Calories: 320
• Protein: 20 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 450 mg
• Cholesterol: 50 mg
• Total Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C from zucchini and spinach.
• Low in carbohydrates, making it suitable for low-carb diets.

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