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Spinach Stuffed Zucchini

 Spinach Stuffed Zucchini
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.
6 ServingsPrep: 25 min. Bake: 40 min.

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 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:

2 of 2

Spinach Stuffed Zucchini (continued)

Directions (continued)

  • 6 servings.
Nutritional Facts: 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.