Spinach Stuffed Zucchini
Based on 3 reviews
Ingredients:
5 large zucchini, or squash, halved lengthwise
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter
1/2 cup onion, diced
1 cup chicken flavored stuffing mix
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1/2 cup sour cream
1 cup shredded sharp Cheddar
Directions
Preheat oven to 400 degrees F.
Brush cut side of zucchini with olive oil; sprinkle with salt, and pepper. Place zucchini, cut side down, on a lined baking sheet. Bake 15 minutes, or until tender. Scoop out pulp, keeping shells intact; reserve pulp. Reduce heat to 350 degrees F.
In a large skillet, melt butter over medium heat. Add onion; cook 5 minutes or until transparent. To the skillet, add stuffing mix, spinach, sour cream, Cheddar and zucchini pulp. Mix together and add salt and pepper, to taste. Cook for 3 minutes. Spoon mixture evenly into zucchini shells. Place on baking sheet, and bake 15 to 20 minutes, or until heated through.
Servings: 10 servings
Prep Time: 15 min
Cook Time: 40 min
Difficulty: Easy
Show: Paula's Best Dishes
Ratings for this Entry:
Submitted on October 10, 2009
INCREDIBLE!!! It turned out so well and it is amazingly easy to prepare. I've made it 3 times in the last 2 weeks. It's already been requested for our next office potluck!
Submitted on May 5, 2009
Outstanding! I used "Summer Squash" for this recipe and it was easy and delicious. Re-heated leftovers were just as good. Great side dish!
Submitted on May 5, 2009
This recipe was so easy to make. I used the yellow squash because our zucchini was just too small this time of year. I took the dish to my family's Memorial Day gathering. IT WAS A HIT! The only complaint was that I didn't double the recipe.
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