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Stuffed Zucchini Boats

A flavorful vegetable stuffing fills these savory zucchini boats -- serve them as a main course with crusty bread and a side salad, or as a side dish with grilled meat.

Ingredients

4 medium zucchini
1 egg (preferably cage-free organic)
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 Himalayan or sea 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

*For an even healthier and tastier recipe make your own savory gluten-free bread crumbs with this recipe:

Savory Gluten Free Waffles (Use these to make gluten free bread crumbs)

(As always, choose organic content and fresh content as much as possible for the healthiest recipe.)

  

Instructions

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.

2. 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.

3. 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.

Makes 8 servings

Original recipe and image source: http://www.cooking.com/recipes-and-more/recipes/Stuffed-Zucchini-Boats-recipe-6912.aspx

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