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A flavorful vegetable stuffing fills these savory zucchini boats -- serve them as a main course with crusty bread and a side salad, or as a side dish with grilled meat.
- 4 medium zucchini
- 1 egg
- 1 cup chopped fresh spinach
- 3/4 cup 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
Trim ends of zucchini; place in a steamer basket. In a saucepan, bring 1 inch 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-inch shell. Set pulp aside.
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.
Place in an ungreased 13 x 9 x 2-inch baking dish. Bake, uncovered, at 350 degrees F for 20 minutes. Top each with tomatoes and Swiss cheese. Bake 5 to 10 minutes longer or until cheese is melted.
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Recipe reprinted by permission of Reiman Publications, LLC. &copy; 2002. All rights reserved.
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