- Recipes Home
- Interest Groups
Spinach In Zucchini Boats Recipe
|Frozen chopped spinach||10 Ounce (1 Package)|
|Parsley||2 Teaspoon, chopped|
|Italian seasoning/1/2 teaspoon oregano, 1/4 teaspoon marjoram, and 1/4 teaspoon basil||1 Teaspoon|
|Dehydrated onion flakes||1⁄2 Teaspoon|
|Garlic||1⁄2 Clove (2.5 gm)|
|Cooked ground veal/Chicken / turkey||8 Ounce, crumbled|
Serving size: Complete recipe
Calories 538 Calories from Fat 170
% Daily Value*
Total Fat 19 g29.2%
Saturated Fat 7.2 g36.1%
Trans Fat 0 g
Cholesterol 233.6 mg
Sodium 2049 mg85.4%
Total Carbohydrates 28 g9.5%
Dietary Fiber 10.7 g42.9%
Sugars 9.7 g
Protein 68 g136.7%
Vitamin A 562.5% Vitamin C 258.5%
Calcium 39.7% Iron 65.9%
*Based on a 2000 Calorie diet
Squeeze out as much liquid as possible; transfer spinach to blender container.
Place zucchini in a medium saucepan with salted water to cover.
Cook for 5 to 7 minutes or until zucchini skin yields to light touch of fork.
Remove zucchini from liquid and cut in half lengthwise.
Gently scoop out seeds, leaving a firm shell; add seeds to blender container with spinach.
Add seasonings and process until mixture is pureed.
Transfer to a medium mixing bowl.
Stir in crumbled veal, chicken, or turkey.
Divide mixture evenly and fill zucchini shells.
Bake at 350°F.
for 15 to 20 minutes or until thoroughly heated.