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Spinach Stuffed Zucchini

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Ingredients
  Zucchini 6 , scrubbed and trimmed (Whole Well-Formed)
  Frozen chopped spinach 10 Ounce, cooked (1 Package)
  Butter 3 Tablespoon
  Onion 1 Tablespoon, finley minced
  Flour 3 Tablespoon
  Half and half 1 Cup (16 tbs)
  Eggs 3 , separated
  Salt To Taste
  Freshly ground black pepper To Taste
  Nutmeg To Taste
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
Directions

Simmer the zucchini in a little water, salted, until barely tender, 8-10 minutes.
Drain' and cool.
Cut in half, lengthwise and carefully scoop out pulp and sesds, leaving an even shell.
Invert on paper towels and allow to drain thoroughly.
Drain the cooked spinach very thoroughly and reserve.
Melt the butter in a large skillet and lightly saute the onion.
Blend in the flour and slowly add the half and half, stirring constantly.
Cook until smooth and thickened.
Reduce heat.
Beat the egg yolks; gradually stir in a little of the half and half mixture into them.
Return this egg mixture to cream sauce and cook 1 minute, stirring constantly.
Add the spinach, and season with salt, pepper and nutmeg.
Remove mixture from heat.
Beat egg whites until stiff.
Carefully fold into spinach mixture.
Pile zucchini shells high.
Sprinkle with Parmesan cheese.
Arrange on lightly buttered baking dish.
Bake in a preheated 350° oven 35-40 minutes or until spinach is set and zucchini is tender.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Ingredient: 
Vegetable

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