Spinach Stuffed Zucchini
My wife makes these all the time only we use vegetarian meat substitute which will lower the calories and fat. There are many things you can do with the stuffed zucchini. Bottom line is that it’s a great substitute for pastas that seriously cuts your calorie counts and increases the nutritional value. Two 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. Enjoy!
- Prep: 25 min. Bake: 40 min.
- Yield: 6 Servings
- 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
- 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.