Zucchini and Ricotta Stuffed Zucchini
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
4 medium zucchinis
1 cup ricotta cheese
1/2 cup shredded mozzarella cheese (low-fat, if preferred)
1/4 cup grated Parmesan cheese
1/2 cup chopped fresh spinach
1 clove garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
Fresh basil leaves for garnish 
Instructions
1. Preheat the oven to 375°F (190°C).
2. Slice the zucchinis in half lengthwise and carefully scoop out the center with a spoon, creating a hollow space for the filling. Set aside the scooped zucchini flesh.
3. In a mixing bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, chopped spinach, minced garlic, oregano, salt, and pepper. Mix until all ingredients are well incorporated.
4. Chop the scooped zucchini flesh and fold it into the cheese mixture.
5. Drizzle olive oil over the hollowed zucchini halves and lightly brush to coat.
6. Generously fill each hollowed zucchini half with the ricotta and spinach mixture.
7. Place the stuffed zucchini halves in a baking dish and cover with foil. Bake for 20 minutes.
8. Remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and slightly golden.
9. Remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves before serving.
This dish is low in carbohydrates and high in protein, making it a great option for a diabetic-friendly lunch. Enjoy your flavorful and nutritious zucchini and ricotta stuffed zucchini!
