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Stuffed Zucchini Boats

This savory side dish from Billie Moss of El Sobrante, California is reason enough to give zucchini extra space in your garden. "I like to serve these veggie-stuffed boats with a loaf of homemade bread and slices of melon and avocado nestled on crisp lettuce leaves," she suggests. "They're also wonderful paired with any meat."

8 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

4 medium zucchini
1 egg
1 cup chopped fresh spinach
3/4 cups dry bread crumbs
1/2 cup tomato sauce
1/3 cup grated Parmesan cheese
1/3 cup finely chopped onion
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, drained and finely chopped
1 cup (4 ounces) shredded reduced-fat Swiss cheese

Directions

Trim ends of zucchini; place in a steamer basket. In a saucepan,
bring 1 in. of water to a boil; add basket. Cover and steam for 5
minutes. When zucchini is cool enough to handle, cut in half
lengthwise; scoop out pulp, leaving a 1/4-in. shell. Set pulp aside.
In a bowl, beat the egg; add spinach, bread crumbs, tomato sauce,
Parmesan cheese, onion, garlic, salt, pepper and zucchini pulp.
Spoon into zucchini shells.
Place in an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at
350° for 20 minutes. Top each with tomatoes and Swiss cheese.

2 of 2

Stuffed Zucchini Boats (continued)

Directions (continued)

Bake 5-10 minutes longer or until cheese is melted. Yield: 8
servings.

Nutrition Facts: One serving (1 zucchini boat) equals 148 calories, 6 g fat (3 g saturated fat), 40 mg cholesterol, 429 mg sodium, 15 g carbohydrate, 3 g fiber, 10 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 lean meat, 1/2 fat.