Spinach Stuffed Zucchini

• 1 pound lean ground beef (90% lean)
• 1 large onion, chopped
• 3 cups cubed French bread
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1/2 cup minced fresh parsley
• 1/2 cup tomato sauce
• 1/4 cup shredded Parmesan cheese
• 1 egg, lightly beaten
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 6 medium zucchini (6 to 8 inches)
• 1 cup water

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the bread cubes, spinach, parsley, tomato sauce, Parmesan cheese, egg, salt and thyme; set aside.
2. Cut each zucchini in half lengthwise. Scoop out seeds, leaving a 1/4-in. shell. Spoon about 6 tablespoons beef mixture into each zucchini half.
3. Place in two ungreased 13-in. x 9-in. baking dishes. Pour 1/2 cup water into each dish. Cover and bake at 350u0b0 for 30 minutes. Uncover; bake 10 minutes longer or until zucchini is tender.

ground beef, onion, bread, spinach, parsley, tomato sauce, parmesan cheese, egg, salt, thyme, zucchini, water

Taken from www.tasteofhome.com/recipes/spinach-stuffed-zucchini/ (may not work)