Stuffed zucchini with vegan Bolognese

Portions

4

Prep Time

10 min.

Cook Time

35 min.

2 Zucchinis

120g Ricotta

30g shredded Parmesan

300g Spinach

20g Basil, geschnitten

1 Tbsp Fody's garlic-infused Olive Oil

1 Glas Fody's Vegan Bolognese

150g Mozzarella, shredded

Salt and Pepper, to taste

1. Preheat your oven to 400 degrees and spray a baking dish with non-stick cooking spray.

2. Next cut the tops off your zucchinis and slice each one in half. Use a spoon to scoop out the insides leaving a ¼ inch of zucchini on the sides. Place your zucchinis in the dish and brush them with your olive oil then set them aside.

3. Then mix your ricotta, parmesan, and fresh basil together in a bowl and season it with salt and pepper to taste. Spread a small amount of your cheese mixture inside each zucchini half.

4. Next chop the spinach, add it to a dry skillet and cook it down for a few minutes until it begins to wilt. Divide the spinach evenly among your zucchini halves.

5. Spoon your vegan bolognese sauce over each zucchini and cover the dish with aluminum foil. Then place your dish in the oven and bake for 25-30 minutes.

6. Once done, uncover the dish and sprinkle your mozzarella over the top. Place the zucchini back in the oven for 5 minutes or until the cheese has melted. Serve immediately and enjoy your Low FODMAP vegetarian meal!