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Spinach Stuffed Zucchini Recipe by Paula Deen

Moderate Level
50 MIN 10 Prep + 40 Cook
Servings
$ /Serving
Print
Moderate Level
50 MIN 10 Prep + 40 Cook
10 Servings
$ /Serving

Spinach Stuffed Zucchini Recipe by Paula Deen

Moderate Level
50 MIN 10 Prep + 40 Cook
10 Servings
$ /Serving

Ingredients

  • 5 large zucchini, or squash, halved lengthwise
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 2 tablespoons butter
  • 1/2 cup onion, diced
  • 1 cup chicken flavored stuffing mix
  • 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup sour cream
  • 1 cup sharp cheddar cheese, shredded

Preparation

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°.

 

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.

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