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

More Recipes from the Fresh from the Garden Cookbook:
Acorn Squash Rings
Baked Zucchini
Beet Greens Fiesole
Beet-Onion Medley
Beets À La Creme
Broccoli Loaf With Orange Glazed Carrots
Broccoli Scallop
Broccoli Soufflé
Corn Pudding
Corn-Bean Soufflé
French Fried Eggplant
Garden Peas
Glazed Onions
Green Bean-Walnut Toss
Green Beans In Lemon Chiffon Sauce
Herbed Green Beans
Indian Vegetable Fry
Lima Beans And Mushrooms
Middle Eastern Eggplant
Minted Carrots
Minted Peas
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Orange Glazed Carrots
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Potatoes O'Brien
Ratatouille
Sauced Cabbage And Celery
Sautéed Eggplant
Sautéed Green Tomatoes
Sautéed Peppers And Corn
Spinach Pancakes
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Swiss Green Beans
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Turnips Or Rutabagas Au Gratin