Stuffed Zucchini Boats

Nutritious and Delicious

Prep: 25 min.

Bake: 40 min

1 pound lean ground beef

1 large onion

3 cups of cubed French bread

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

1/2 cup minced fresh parsley

1/2 cup of tomato sauce

1/4 cup shredded Parmesan cheese

1 egg, beaten

1 teaspoon of salt

1/2 teaspoon dried thyme

6 medium zucchini (6-8 inches)

1 cup water

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink, and then drain. Stir in bread cubes, spinach, parsley and tomato sauce. Set aside Parmesan cheese, egg, salt and thyme.

2. Cut each zucchini in half vertically (lengthwise). Scoop out the seeds, leaving 1/4 inch shells. Spoon 6 tablespoons of beef mixture in each zucchini half. Place in two 13 inch x 9 inch x 2 inch baking dish (non greasy). Pour half of cup of water into each dish.

3. Cover and bake at 350 for 30 minutes. Uncover; then bake 10 minutes longer or until zucchini is tender.

Yields: 6 servings

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