Zucchini stuffed with spinach and feta – Low Carb

Ingredients for 4 servings:

• 2 m.-large zucchini
• 4 garlic
• 3 tsp butter for frying
• 500 g leaf spinach, frozen
• e.g. salt and pepper
• Nutmeg, freshly grated
• 1 pack of feta cheese (approx. 200 g)
• 4 slices of cheese for topping

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Wash the medium-sized zucchini, trim off both ends, split lengthwise, and remove the core with a spoon. In a large, lidded pan, sauté the zucchini with a little water until al dente. Set aside. Lightly fry the garlic in plenty of butter. Add the thawed and drained spinach leaves and cook with the lid closed. Season with salt (sparingly, as the feta cheese adds salt), pepper, and nutmeg. Fill the zucchini boats with the spinach. Dice the feta and press it into the spinach. Place a slice of cheese on top. Return the boats to the pan, replace the lid, and let the cheese melt. Tip: If you like, you can also bake them in the oven at 180°C (top/bottom heat) on the middle rack until the cheese is melted and golden.