Total Calories: 54
Cut zucchini into halves lengthwise. Cook in salted water in saucepan for 5 minutes. Drain, reserving cooking liquid; remove and discard seeds. Steam spinach in saucepan until wilted. Drain and chop spinach, pressing out excess moisture. Combine spinach with egg, feta cheese, garlic powder, nutmeg, and pepper in bowl; mix well. Spoon into squash. Arrange in nonstick baking pan. Sprinkle with Parmesan cheese. Pour reserved cooking liquid into pan. Bake, covered with foil, at 350° for 10 minutes. Bake, uncovered, until tops are brown.
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