Zucchini Boats with Spinach

ZUCCHINI BOATS WITH SPINACH 
From Southern Living Holiday Dinners 1982 
 
1 (10-oz) package frozen chopped spinach 
4 medium zucchini 
3 tablespoons butter 
3 tablespoons finely chopped onion 
3 tablespoons all-purpose flour 
1 cup half-and-half 
1/2 cup milk 
1/2 cup (2 ounces) shredded Swiss or Gruyere cheese 
1 teaspoon salt 
1/4 teaspoon white pepper 
5 drops hot sauce 
1 tablespoon freshly grated Parmesan cheese 
 
Cook spinach according to package directions; drain and press 
dry. Set aside. 
Cook zucchini in boiling salted water to cover 5 minutes. Drain 
and cool slightly; trim off stems. Cut zucchini in half lengthwise; 
remove and reserve pulp, leaving 1/4-inch thick shells. Drain 
shells, and set aside. Chop pulp, drain well and set aside. 
Saute onion in butter in a saucepan. Reduce heat to low, add 
flour and stir until smooth. Cook 1 minute, stirring constantly. 
Gradually add half-and-half and milk; cook over medium heat, 
stirring constantly, until thickened and bubbly. Add spinach, 
zucchini pulp, Swiss cheese, salt, pepper and hot sauce. 
Place zucchini shells in a 12x8x2-inch baking dish. Spoon spinach 
mixture into shells. Sprinkle with Parmesan cheese. Bake, 
uncovered, at 350� for 15 minutes or until thoroughly heated. 
8 servings
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes