Stuffed Zucchini

Name: Stuffed Zucchini
Ingredients: 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

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

Ingredients

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

Steps

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

More recipes with zucchini, spinach, onion, mushrooms, eggs, paprika or garlic

Adapted from “Stuffed Zucchini” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.