Mushroom And Spinach Stuffed Zucchini Recipe

Name: Mushroom And Spinach Stuffed Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium zucchini; 1 cup minced onion; 3 cloves garlic, pressed or minced; 1/2 teaspoon salt; 1 teaspoon extra virgin olive oil; 3 cups chopped portabella mushrooms, caps and tender stems; 1 teaspoon dried dill; 1 tablespoon dry sherry; 2 teaspoons soy sauce; 5 ounces spinach (5 cups, lightly packed); 1 cup cooked brown rice; salt; black pepper; 3/4 cup tomato juice or 3/4 cup V8 vegetable juice (sometimes I use spaghetti sauce with a bit of water added); 1/2 cup grated Fontina cheese

Servings: persons

3 medium zucchini
1 cup minced onion
3 cloves garlic, pressed or minced
1/2 teaspoon salt
1 teaspoon extra virgin olive oil
3 cups chopped portabella mushrooms, caps and tender stems
1 teaspoon dried dill
1 tablespoon dry sherry
2 teaspoons soy sauce
5 ounces spinach (5 cups, lightly packed)
1 cup cooked brown rice
salt
black pepper
3/4 cup tomato juice or 3/4 cup V8 vegetable juice (sometimes I use spaghetti sauce with a bit of water added)
1/2 cup grated Fontina cheese

1
["Slice the zucchini in half lengthwise and, using a small spoon, scoop out the insides of the zucchini to leave a fillable shell.", "Set aside.", "In a skillet, saute the onions, garlic, and salt in the oil on low heat, stirring often, until the onions soften.", "Add the mushrooms, dill, sherry, and soy sauce and cook for about 5 minutes more.", "When the mushrooms are just tender, remove from the heat and set aside.", "Preheat the oven to 350*F.", "While the mushrooms are cooking, rinse and stem the spinach.", "In a saucepan, steam the spinach leaves in enough water to cover until wilted but still bright green.", "Drain and add it to the sauteed vegetables.", "Stir in the rice and add salt and pepper to taste.", "Pour the tomato juice evenly around the bottom of an unoiled 8x12"" glass or nonreactive baking dish.", "Press and mound 1/6 of the filling into each zucchini shell and arrange them in the baking dish.", "Sprinkle on the grated cheese, cover the pan tightly with foil, and bake for about 30 minutes, until the zucchini are tender and easily pierced with a fork.", "Uncover and bake for another 5 to 10 minutes, until the tops are browned."]

329

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 medium zucchini, 1 cup minced onion, 3 cloves garlic, pressed or minced, 1/2 teaspoon salt, and more.

Yes, Mushroom And Spinach Stuffed Zucchini falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom And Spinach Stuffed Zucchini

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