Serves: 8
Total Calories: 54

4 medium zucchini
salt to taste
1 pound fresh spinach, rinsed, trimmed
1 egg
1/2 cup crumbled feta cheese
garlic powder, nutmeg, and freshly ground pepper to taste
1/2 cup grated Parmesan cheese

Cut zucchini into halves lengthwise. Cook in salted water in saucepan for 5 minutes. Drain, reserving cooking liquid; remove and discard seeds. Steam spinach in saucepan until wilted. Drain and chop spinach, pressing out excess moisture. Combine spinach with egg, feta cheese, garlic powder, nutmeg, and pepper in bowl; mix well. Spoon into squash. Arrange in nonstick baking pan. Sprinkle with Parmesan cheese. Pour reserved cooking liquid into pan. Bake, covered with foil, at 350° for 10 minutes. Bake, uncovered, until tops are brown.

Nutritional Facts:

Serves: 8
Total Calories: 54
Calories from Fat: 38

More Recipes from the Best of the Best from The Northeast Cookbook Cookbook:
Pennsylvania Dutch Green Beans
Festive Green Beans
Boston Baked Beans
Hearty Baked Beans
Mushroom and Onion Gratins
Onion Shortcake Casserole
Harvest Dinner Onion Pie
Tomato-Basil-Onion Frittata
Tomatoes with Spinach Mornay
Crock-Pot Cabbage Rolls
Spanacopita (Spinach Pie)
Pennsylvania-Dutch Potato Pancakes
New Peas and Potatoes
Hash Brown Casserole
Reuben Baked Potatoes
Block Island Potatoes
Red Lion Inn Home Fries
Potatoes au Gratin Kaleel
Dale's Pineapple-Filled Sweet Potatoes
Caramelized Garlic
Asparagus Strudel
Scalloped Asparagus
Sour Cream Party Broccoli
Roasted Broccoli with Sesame Dressing
Eggplant Parmigiana
Sautéed Zucchini Patties
Spinach-Stuffed Zucchini Boats
Italian Zucchini Casserole
Fried Zucchini Rounds
Vegetable-Cheese Casserole (Microwave)
New England Autumn Casserole
Stuffed Acorn Squash
Fiddleheads (Microwave)
Copper Pennies (Marinated Carrots)
Sister Mary’s Zesty Carrots
Baked Corn
Baked Corn on the Cob
Oven Roasted Vegetables
Harvard Beets