Vegetarian Stuffed Zucchini

“This is a yummy light, "Veggieful" meal that is a great alternative to the usual beef-stuffed zucchini. I like to serve this with rice, as I like the blend of flavors and textures. But really, all that you need is a nice green salad, some crusty french bread, and a nice bottle of wine. Mmmmmm!”
READY IN:
45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325 degrees.
  2. Cut zucchini in halves, lenghtwise and scoop out seeds, leaving a 1-inch shell intact.
  3. Steam (or boil) zucchini shells 3-4 minutes.
  4. Saute onion, greeen pepper, and garlic in butter.
  5. Add spinach; stir to combine and coat well.
  6. Cool, then add mushrooms, eggs, bread crumbs, and seasonings to taste; add wine.
  7. Place zucchini in baking dish and fill with stuffing mix.
  8. Cover with sauce, and sprinkle with cheese.
  9. Bake for 20-25 minutes, until cheese is bubbly.

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