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  • Zucchini Boats

    1 vote
    Zucchini Boats
    Prep time:
    Cook time:
    Servings: 4
    by Chef Smith
    226 recipes
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    Ingredients

    • 11 ounces lean ground beef
    • 2/3 large onion, chopped
    • 2 cups cubed French bread
    • 2/3 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
    • 1/3 cup minced fresh parsley
    • 1/3 cup tomato sauce
    • 2 tablespoons and 2 teaspoons shredded Parmesan cheese
    • 1 egg, beaten
    • 3/4 teaspoon salt
    • 1/4 teaspoon dried thyme
    • 4 medium zucchini
    • 2/3 cup water

    Directions

    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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