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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 6 |
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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. Ingredients:
1 pound ground beef |
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:
1. 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.
2. 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.
3. 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.
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