Stuffed Zucchini Boats

By Coppermouse

Ingredients

• 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

Preparation

Step 1

Trim ends of zucchini; place in a steamer basket. In a saucepan, bring 1 in. 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-in. 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-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 20 minutes. Top each with tomatoes and Swiss cheese. Bake 5-10 minutes longer or until cheese is melted.