Cookbook:Stuffed Zucchini

Cookbook | Recipes

Stuffed Zucchini can be served as an appetizer or as a side dish.

Ingredients

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

Procedure

1. Pre-heat 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 (0.75cm) shell. Chop the removed pulp.
5. Heat olive oil in sauté dish.
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.