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