Zucchini Boats Recipe
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
- 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 degrees F for 30 minutes. Uncover; bake 10 minutes longer or until zucchini is tender.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 532g | |
| Recipe makes 4 servings | |
| Calories 597 | |
| Calories from Fat 148 | 25% |
| Total Fat 16.46g | 21% |
| Saturated Fat 6.13g | 25% |
| Trans Fat 0.73g | |
| Cholesterol 102mg | 34% |
| Sodium 1487mg | 62% |
| Potassium 1178mg | 34% |
| Total Carbs 78.73g | 21% |
| Dietary Fiber 7.1g | 24% |
| Sugars 8.51g | 6% |
| Protein 35.52g | 57% |
