Zucchini and Ricotta Stuffed Shells with Walnut Pesto
"A creative and diabetes-friendly take on stuffed shells, using zucchini instead of pasta for the shells and a vibrant walnut pesto for a healthy fat boost. This dish is low in carbohydrates and rich in flavor."
Preparation Steps
Preheat oven to 375°F (190°C).
Using a spoon, carefully scoop out the seeds and some of the flesh from the zucchini halves, creating a hollow "shell". Reserve the scooped-out zucchini flesh.
Finely chop the reserved zucchini flesh and set aside.
In a medium bowl, combine the ricotta cheese, Parmesan cheese, beaten egg, minced garlic, chopped basil, and the chopped zucchini flesh. Season with salt and pepper.
Stuff the zucchini shells generously with the ricotta mixture.
Arrange the stuffed zucchini shells in a baking dish.
Bake for 25-30 minutes, or until the zucchini is tender and the filling is set and lightly golden.
While the zucchini bakes, prepare the pesto: Combine basil, toasted walnuts, garlic, olive oil, and lemon juice in a food processor. Blend until smooth. Season with salt and pepper.
Once the stuffed shells are out of the oven, drizzle generously with the walnut pesto.
Serve immediately.
* This recipe was generated by TamisKo AI and verified by our nutritional models. Always consult with your doctor before making significant dietary changes.
Ingredients
Managing Blood Sugar
"For an extra flavor boost, add a pinch of red pepper flakes to the ricotta filling. You can also add a small amount of cooked lean ground turkey or chicken to the filling for added protein."
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