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Baked Zucchini |
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Serves: 6 Print this Recipe4 zucchini medium, stemmed and cut in half lengthwise 1 pound spinach fresh, washed and stemmed 1 tablespoon water * Part two. 2 tablespoons butter or margarine 1 tablespoon flour 1 teaspoon chicken bouillon instant 1 cup milk Dash hot sauce Salt and freshly ground pepper to taste 8 slices bacon cut in 1-inch pieces, fried crisp and drained 1/2 cup sharp cheddar cheese grated Steam zucchini for 10 minutes. Scoop out pulp, leaving a nice shell to fill; turn shell cut side down to drain. Drain pulp in sieve, pressing against sides. Chop and reserve. Steam spinach for 5 minutes in 1 tablespoon water. Cool and chop. Cream Sauce: *Melt butter or margarine in a saucepan and stir in flour; continue to stir for 3 minutes. Add bouillon, milk, and Tabasco®. Whisk until thickened, about 8 to 10 minutes. Stir in spinach and zucchini pulp. Taste for salt and pepper. Fill zucchini halves and sprinkle with bacon pieces. Sprinkle top with cheese; bake in a preheated 375° F oven until cheese melts and vegetables are hot and bubbly, about 15 minutes. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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