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Spinach Stuffed Zucchini

Total Time

Prep: 25 min. Bake: 40 min.


6 servings

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.


  • 1 pound lean ground beef (90% lean)
  • 1 large onion, chopped
  • 3 cups cubed French bread
  • 1 package (10 ounces) 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, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 6 medium zucchini (6 to 8 inches)
  • 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.
  3. 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

2 each: 242 calories, 8g fat (3g saturated fat), 75mg cholesterol, 857mg sodium, 21g carbohydrate (0 sugars, 5g fiber), 22g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1 fat.

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