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Stuffed Zucchini with Spinach

Zucchini Boats Stuffed with Spinach


Zucchini Boats Stuffed with Spinach
Recipe By:
  • 3-4 medium sized zucchini
  • Salt, black pepper
  • 2 boxes of Green Giant Creamed Spinach
  • Fresh parmesan cheese
  • Lemon zest
  1. Cook zucchini in salted boiling water until tender, about 5-8 minutes. Do not overcook.
  2. Drain and let cool.
  3. Cook the 2 boxes of creamed spinach as directed on box.
  4. Add about ¼-1/2 c. fresh grated parmesan cheese and season to taste.
  5. Cut zucchini in half and with a spoon, scoop out the pulp. You can save pulp to put in other casseroles. Do not throw it away. Place zucchini face down on paper towel to drain.
  6. When ready, fill the cavity of zucchini with the spinach.
  7. Place in baking dish.
  8. Sprinkle lemon zest over the zucchini.
  9. Bake in 325 oven for 5-8 minutes until hot. You can sprinkle with more parmesan cheese if you like.
*****You will have leftover filling. Save. You can use in stuffing mushrooms, tomatoes, potatoes, etc. I use to make a spinach filling from scratch but this is so much easier and quicker (SEE CREAMED SPINACH). If you have leftover Spinach Madeline, save for this use also. Makes a great stuffing

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