Stuffed Zucchini
Lion House Classics
Yield: 6 servings
3 medium zucchini
1 pkg. (10-oz.) frozen spinach
2 TB flour
½ c. milk
Salt
1/3 c. shredded cheddar cheese
3 strips bacon, crumbled
Trim off ends of zucchini. Cook, drain, and cut in half lengthwise. Scoop out pulp and drain. Chop pulp and add to cooked spinach. Blend flour and milk. Cook and stir until thickened. Add spinach mixture. Salt the hollowed zucchini shells and fill with creamy filling. Top with cheese and bacon. Bake at 350 degrees for 20 minutes.
