Stuffed Zucchini Variation - ThinnerTimes

MiladyB · 06-03-2006, 08:58 PM

Stuffed Zucchini Boats
From Taste of Home

INGREDIENTS

1 pound lean 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, beaten

1 teaspoon salt

1/2 teaspoon dried thyme

6 medium zucchini (6 to 8 inches)

1 cup water

SERVINGS 6

DIRECTIONS

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. x 2-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.

NUTRITIONAL INFO

Nutritional Analysis: 2 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. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1 fat.