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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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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. 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:
1. 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.
2. 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.
3. 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. Bake 5-10 minutes longer or until cheese is melted. Yield: 8 servings.
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