1

Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).

2

Wash the zucchini and slice them in half lengthwise. Using a spoon, scoop out the seeds to create a boat shape. Set the zucchini halves aside.

3

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

4

Add 200 grams of spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.

5

In a mixing bowl, combine the cooked spinach, 250 grams of ricotta cheese, 100 grams of mozzarella cheese (shredded), 50 grams of parmesan cheese (grated), salt, black pepper, and basil. Mix well until all ingredients are combined.

6

Fill each zucchini half with the spinach and cheese mixture, packing it gently.

7

Place the stuffed zucchini in a baking dish. If desired, drizzle with a little more olive oil on top.

8

Cover the dish with aluminum foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

9

Remove from the oven and let cool for 5 minutes before serving.

4 servings

• Add diced tomatoes or red bell pepper to the filling for an extra burst of flavor and color.
• Top with fresh parsley or chives for a fresh garnish before serving.
• Try adding ground turkey or sausage to the filling for a heartier version.

• Feel free to add other spices or herbs like oregano for a different flavor.
• You can substitute the mozzarella cheese with a cheese of your choice for a unique twist.
• For a bit of crunch, sprinkle some breadcrumbs on top before the final 10 minutes of baking.

• fat: 16g
• fiber: 3g
• protein: 14g
• calories: 220
• carbohydrates: 10g

This dish provides a good source of protein and essential vitamins from the spinach and zucchini, promoting overall health while being low in carbohydrates.

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