Ingredients
4 medium zucchini1 large egg1 cup chopped fresh spinach3/4 cups dry bread crumbs1/2 cup tomato sauce1/3 cup grated Parmesan cheese1/3 cup finely chopped onion1 garlic clove, minced1/4 teaspoon salt1/8 teaspoon pepper1 can (14-1/2 ounces) diced tomatoes, drained and finely chopped1 cup shredded reduced-fat Swiss cheese
Preparation
Trim ends of zucchini; place in a steamer basket. In a saucepan, bring 1 in. of water to a boil; add basket. Cover and steam for 5 minutes. When zucchini is cool enough to handle, cut in half lengthwise; scoop out pulp, leaving a 1/4-in. shell. Set pulp aside.
In a bowl, beat the egg; add spinach, bread crumbs, tomato sauce, Parmesan cheese, onion, garlic, salt, pepper and zucchini pulp. Spoon into zucchini shells.
Place in an ungreased 13x9-in. baking dish. Bake, uncovered, at 350° for 20 minutes. Top each with tomatoes and Swiss cheese. Bake 5-10 minutes longer or until cheese is melted.
