Spinach Stuffed Zucchini Recipe


Main Ingredient


 Zucchini6 , scrubbed and trimmed (Whole Well-Formed)
 Frozen chopped spinach10 Ounce, cooked (1 Package)
 Butter3 Tablespoon
 Onion1 Tablespoon, finley minced
 Flour3 Tablespoon
 Half and half1 Cup (16 tbs)
 Eggs3 , separated
 Salt To Taste
 Freshly ground black pepper To Taste
 Nutmeg To Taste
 Grated parmesan cheese1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1557 Calories from Fat 891

% Daily Value*

Total Fat 101 g155.7%

Saturated Fat 56.8 g284.2%

Trans Fat 0 g

Cholesterol 875.6 mg

Sodium 2002.8 mg83.4%

Total Carbohydrates 102 g34%

Dietary Fiber 21.5 g86%

Sugars 25.3 g

Protein 78 g156.3%

Vitamin A 639.9% Vitamin C 482.1%

Calcium 151.5% Iron 99.2%

*Based on a 2000 Calorie diet


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.