SPINACH STUFFED ZUCCHINI

Spinach Stuffed Zucchini image

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.

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 242 calories, Fat 8g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 857mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges