Stuffed Zucchini Boats Recipe

Stuffed Zucchini Boats Recipe

  • 1 pound lean ground beef
  • 1 large onion, chopped
  • 3 cups cubed French bread
  • 1 (10 ounce) package 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
  • 1 cup water
  1. 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.
  2. 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 degrees F for 30 minutes. Uncover; bake 10 minutes longer or until zucchini is tender.
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