SPINACH STUFFED ZUCCHINI
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
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
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Ishmatu Bangura
[email protected]I love that this recipe is so versatile. You can add or remove ingredients to suit your own taste.
Elizabeth Harper
[email protected]This recipe is a great way to use up leftover vegetables. I had some leftover broccoli and carrots, so I added them to the spinach and cheese filling. It was a great way to get rid of some leftover vegetables and it made the dish even more delicious.
Dddd Ssst
[email protected]I added a little bit of chopped onion and garlic to the spinach and cheese filling. It added a nice extra flavor.
Haroon Arman
[email protected]I made this recipe with ground turkey instead of ground beef. It was just as delicious and it's a healthier option.
Maramin Amin
[email protected]This recipe is a great way to use up leftover rice. I always have leftover rice in my fridge, so this is a great way to use it up.
Bhojpuri king Yadav
[email protected]I love the crispy breadcrumb topping on this dish. It adds a nice crunch and flavor.
Cristy jade cj (cj)
[email protected]This recipe is a great make-ahead meal. I made it the night before and then baked it the next day. It was just as delicious as if I had made it fresh.
cetingezer
[email protected]I made this recipe for a vegetarian friend and she loved it. She said it was the best stuffed zucchini she had ever had.
tshepo moraba
[email protected]This recipe is a great way to get kids to eat their vegetables. My kids love zucchini fries, so I knew they would love this dish. And they did! They ate it all up.
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[email protected]I love that this recipe is healthy and delicious. The zucchini is a great source of vitamins and minerals, and the spinach and cheese filling is a good source of protein and calcium.
Md Mojammeal
[email protected]This is a great recipe for using up leftover zucchini. I always have a few zucchinis in my fridge, so this is a great way to use them up.
Hamida Abdulhadi
[email protected]I made this recipe for a potluck and it was a huge success. Everyone loved it! I even had people asking me for the recipe.
veronica hudson
[email protected]This was my first time making stuffed zucchini, and it turned out great! The recipe was easy to follow and the results were delicious. I especially liked the crispy breadcrumb topping.
Regona
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The spinach and cheese filling is so versatile - I've also tried it with ricotta cheese, feta cheese, and even chopped walnuts. It's always delicious!
Shanto Skater
[email protected]This recipe was a hit with my family! The zucchini was tender and flavorful, and the spinach and cheese filling was creamy and delicious. I will definitely be making this again.