Stuffed Zucchini Boats
2 medium, (about 1⁄4 pound each)
1 cup(s), chopped, frozen variety
10 oz, frozen, thawed and squeezed dry
⅛ tsp, large pinch
⅛ tsp, coarsely ground. large pinch
Shredded parmesan cheese
- Preheat the oven to 450°F. Spray an 8-inch square baking dish with nonstick spray.
- Meanwhile, cut each zucchini in half lengthwise. With a small spoon, scoop out most of the flesh, leaving a 1⁄4-inch border all around. Heat 1 cup water to a boil in a large skillet; add the zucchini shells and cook, covered, until slightly softened, about 3 minutes; drain and set aside on paper towels.
- Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring occasionally, until softened, about 4 minutes. Add the spinach, bread crumbs, nutmeg, and pepper; cook, stirring, until heated through, about 2 minutes.
- Stuff the spinach mixture into the zucchini shells; sprinkle each with 1 tablespoon of the cheese. Place the zucchini in the baking dish and bake until heated through and lightly browned on top, about 6 minutes. Yields 1 piece per serving.