Spinach Stuffed Zucchini

Based on 10 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 July 7, 2010

I made this using frozen zucchini, doubling the recipe and baking it flat like a casserole. I gave it lightlayer of cheese on top and wow it was amazing! Thanks for the new addition to my dinner meals.

Submitted on July 7, 2010

This was a lovely treat that we served on Mothers' Day. We used half zucchini and half squash and enjoyed the extra color by having both! While I liked both the squash and zucchini equally well, the squash was the most popular (and sweetest). We also used light sour cream - still wonderfully delicious. These are also fabulous as leftovers heated up in the microwave!

Submitted on May 5, 2010

I am definitely not a big zucchini eater, but after watching Paula and her son, Bobby, fix this recipe, I am going to be a zucchini fan now. Thanks Paula and Bobby for fixing this recipe.....I can eat a good veggie now. If I could, I would rate this recipe a big "10". Yummy!!!!!!!! I watch your show everyday!!!!! Love you - Melanie Gordon

Submitted on May 5, 2010

Would give 5 stars for this one. Easy to make no waste and taste fab!!!

Submitted on May 5, 2010

Loved this dish and even used light sour cream!!

Submitted on December 12, 2009

Awesome!!!! Everyone loved it, even my finicky son.

Submitted on November 11, 2009

This recipe is fantastic! It was brought by a family member to a pot luck dinner and we couldn't get enough. Even my youngest liked it. I made it the very next week for another gathering.

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.