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Episode 13, Season 2 of Healthy Gourmet.
Slice off the top ¼ section of the bread loaf. Carve out the inside to create a bowl-shaped loaf. Drizzle extra virgin olive oil on the inside of the loaf and then rub the garlic clove. Thinly slice zucchini lengthwise. Squeeze the juice of 1 lemon over the zucchini. Drizzle with extra virgin olive oil. Marinate for 1—5 hours.
To make the cheese filling, mix ricotta, olives, oregano, pepper, extra virgin olive oil, and apple cider vinegar in a large bowl. Spread a generous helping into the carved out bread loaf and spread evenly across the loaf base. Layer zucchini slices over top. Fill the rest of the loaf with baby spinach.
Sprinkle walnuts over top and then drizzle with honey. Crumble 2 tablespoons of blue cheese, if desired. Replace bread lid on the loaf and cut into large wedges.
Calories: 177 cal
Fat: 7.74 g
Sodium: 207 mg
Carbohydrates: 20.23 g
Fiber: 2.75 g
Protein: 7.76 g
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