Spinach and Ricotta Stuffed Zucchini
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients:
2 medium zucchinis
1 cup fresh spinach, chopped
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 clove garlic, minced
1 tablespoon olive oil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
Fresh basil leaves for garnish (optional) 
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Slice the zucchinis in half lengthwise and scoop out some of the flesh to create space for the filling. Set aside the scooped flesh.
3. In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about one minute until fragrant.
4. Add the chopped spinach to the skillet and cook for another 2-3 minutes, until wilted.
5. In a mixing bowl, combine the cooked spinach, ricotta cheese, Parmesan cheese, oregano, salt, black pepper, and crushed red pepper flakes if using. Mix until well combined.
6. Fold in the reserved zucchini flesh, chopped into small pieces.
7. Spoon the spinach and ricotta mixture into the hollowed-out zucchini halves, packing it in gently.
8. Place the stuffed zucchinis on a baking dish and cover with aluminum foil.
9. Bake for 20 minutes, then remove the foil and bake for an additional 5 minutes to lightly brown the tops.
10. Remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves if desired.
Serve the stuffed zucchinis warm as a nutritious and delicious diabetic-friendly dinner option.
