Spinach Stuffed Zucchini Recipe

Spinach Stuffed Zucchini Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

Here's a great way to put that zucchini crop to good use. Field editor Isabel Fowler of Fairbanks, Alaska stuffs the "boats" with a tasty ground beef filling.

This recipe is:

Diabetic Friendly

[X]

Rate Spinach Stuffed Zucchini Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Spinach Stuffed Zucchini Recipe

Prep: 25 min. Bake: 40 min.

Yield: 6 Servings

25 40 65

Ingredients

1 pound lean ground beef (90% lean)
XKick-up the flavor
With Johnsonville Italian Sausage.
Featured Sponsor
1 large onion, chopped
3 cups cubed French bread
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup minced fresh parsley
1/2 cup tomato sauce
1/4 cup shredded Parmesan cheese
1 egg, lightly beaten
1 teaspoon salt
1/2 teaspoon dried thyme
6 medium zucchini (6 to 8 inches)
1 cup water

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the bread cubes, spinach, parsley, tomato sauce, Parmesan cheese, egg, salt and thyme; set aside.
Cut each zucchini in half lengthwise. Scoop out seeds, leaving a 1/4-in. shell. Spoon about 6 tablespoons beef mixture into each zucchini half.
Place in two ungreased 13-in. x 9-in. baking dishes. Pour 1/2 cup water into each dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until zucchini is tender. Yield: 6 servings.

Nutritional Analysis: 2 stuffed zucchini halves equals 242 calories, 8 g fat (3 g saturated fat), 75 mg cholesterol, 857 mg sodium, 21 g carbohydrate, 5 g fiber, 22 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1 fat.

Originally published as Stuffed Zucchini Boats in Taste of Home June/July 2005, p46