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Stuffed Zucchini

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schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4610530

License: CC BY-SA 4.0 · Wikibooks contributors

#appetizer #baked #boiled #easy #recipes for stuffing and dressing #recipes using egg #recipes using spinach #recipes using zucchini #recipes with metric units #recipes without cooking time #recipes without servings #side dish
Snack Sauce Side Baked

Ingredients

Scale
  • 6 zucchini (courgettes)
  • 3 tbsp olive oil
  • 10 oz (280 g) chopped frozen spinach, thawed and drained
  • 2 onions, finely chopped
  • 8–10 oz (220–280 g) button mushrooms (canned or fresh), finely chopped
  • 2 eggs, lightly beaten
  • Salt
  • Pepper
  • Paprika
  • 4 cloves garlic, minced

Directions

  1. Preheat oven to 350°F (180°C).
  2. Trim ends of zucchini and boil, covered, for 5 minutes. Drain and cover.
  3. Cut in half lengthwise.
  4. Scoop out pulp, leaving a ¼ inch (0.75 cm) shell. Chop the removed pulp.
  5. Heat olive oil in sauté pan.
  6. Sauté zucchini pulp, spinach, onions, and garlic for 5 minutes.
  7. Add mushrooms and sauté another 3 minutes.
  8. Remove from heat, add eggs, salt, and pepper, and mix well.
  9. Spoon filling into shells.
  10. Sprinkle with paprika.
  11. Bake for 30 minutes.

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