Spinach and Ricotta Stuffed Zucchini Boats
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients:
4 medium zucchinis
1 cup fresh spinach, chopped
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 tablespoon olive oil
1/4 teaspoon red pepper flakes (optional)
Fresh basil leaves for garnish (optional) 
Instructions:
1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
2. Cut the zucchinis in half lengthwise and scoop out the seeds and some flesh, creating a boat shape. Reserve the scooped-out flesh for later use.
3. In a skillet, heat the olive oil over medium heat. Add the chopped spinach and sauté until wilted, about 2 to 3 minutes.
4. In a mixing bowl, combine the ricotta cheese, 1/4 cup of Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are fully incorporated.
5. Stir in the sautéed spinach and the reserved zucchini flesh into the cheese mixture. If using, add the red pepper flakes for a bit of heat.
6. Stuff each zucchini boat with the spinach and ricotta mixture, pressing gently to pack it in.
7. Place the stuffed zucchini boats on a baking sheet. Sprinkle the remaining Parmesan cheese evenly over the top of each boat.
8. Bake in the preheated oven for about 25 to 30 minutes or until the zucchinis are tender and the cheese is golden and bubbly.
9. Once cooked, remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves if desired.
10. Serve warm and enjoy a delicious low-carb, diabetic-friendly meal.
This dish is not only healthy but also packed with flavor, ensuring a satisfying dinner option for those looking to maintain their diabetes management.
