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Zucchini Boats with Spinach

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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

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