PCOS Vegan Italian Recipes: Lunch - Ricotta and Spinach Stuffed Zucchini
Nutrition per Serving
350
Calories
18g
Protein
40g
Carbs
15g
Fat
Grocery list: zucchinis, vegan ricotta cheese, fresh spinach, garlic, olive oil, salt, pepper. This recipe is low in GI, making it perfect for PCOS management.
Ingredients
2 medium zucchinis, 1 cup vegan ricotta cheese, 1 cup fresh spinach, 2 cloves garlic, 1 tablespoon olive oil, salt and pepper to taste
Instructions
1. Preheat oven to 375 degrees F (190 degrees C). 2. Cut zucchinis in half lengthwise and scoop out the flesh, leaving a shell about 1/4 inch thick. 3. Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant. 4. Add spinach and cook until wilted. 5. Mix spinach with ricotta cheese and season with salt and pepper. 6. Stuff zucchini halves with the spinach and ricotta mixture. 7. Bake in the preheated oven for 20 minutes, or until zucchini is tender.
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