Baked Zucchini

Serves: 6
Total Calories: 199


4 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.

Nutritional Facts:

Serves: 6
Total Calories: 199
Calories from Fat: 112

This Baked Zucchini recipe is from the Fresh from the Garden Cookbook. Download this Cookbook today.

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