Stuffed Zucchini Boats

A flavorful vegetable stuffing fills these savory zucchini boats -- serve them as a main course with crusty bread and a side salad, or as a side dish with grilled meat. Ingredients 4 medium zucchini 1 egg 1 cup chopped fresh spinach 3/4 cup dry bread crumbs 1/2 cup tomato sauce 1/3 cup grated Parmesan cheese 1/3 cup finely chopped onion 1 garlic clove, minced 1/4 teaspoon salt 1/8 teaspoon pepper 1 can (14 1/2 ounces) diced tomatoes, drained and finely chopped 1 cup (4 ounces) shredded reduced-fat Swiss cheese Directions Trim ends of zucchini; place in a steamer basket. In a saucepan, bring 1 inch 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-inch 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 13 x 9 x 2-inch baking dish. Bake, uncovered, at 350 degrees F for 20 minutes. Top each with tomatoes and Swiss cheese. Bake 5 to 10 minutes longer or until cheese is melted.