Tracy Lockhart

Spinach Stuffed Zucchini

We can only eat so many steamed and buttered vegetables. Again, flavor is the key. In zucchini we have versatility.

Ingredients

• Five 8-inch zucchini squash, halved and seeded
• 2 T olive oil
• 1 tsp salt
• ½ tsp black pepper
• 2 T. butter
• ½ C diced onion
• 1 C bread crumbs
• 1 package (10 ounces), frozen chopped spinach, thawed and squeezed dry
• 1 C (8 ounces) feta cheese

Directions

1. Preheat oven to 400 degrees F.
2. Brush the cut side of the zucchini with the olive oil and sprinkle with salt and pepper.
3. Place the squash, cut side down on a baking sheet pan.
4. Bake about 15 minutes, or until tender.
5. Remove from the oven and allow to cool slightly.
6. Decrease the oven temperature to 350 degrees F.
7. Scoop out the pulp leaving at least ¼ inch in the shell.
8. Reserve the pulp by placing it in a sieve over a bowl to drain.
9. In a large skillet, melt the butter over medium heat, and sauté onion until transparent.
10. Add the bread crumbs, spinach, cheese and drained zucchini pulp to the skillet stirring to incorporate each one.
11. Add salt and pepper to taste.
12. Cook a couple of minutes for the flavors to incorporate, and then place stuffing in the zucchini shells.
13. Bake at 350 degrees F. for 20 minutes allowing the cheese to melt and the shells to reheat.

Serve hot or warm.