RCI-DS.002.0005.001

Stuffed Zucchini

Name: Stuffed Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 unit zucchini (courgettes); 3 tbsp olive oil; 10 oz (280g) chopped frozen spinach (thawed and drained); 2 unit onions (finely chopped); 8-10 oz (220 - 280g) button mushrooms (canned or fresh) (finely chopped); 2 unit eggs (lightly beaten); 1 unit salt (pepper, paprika); 4 cloves garlic (minced)

can be served as an appetizer or as a side dish.

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

zucchini (courgettes)
6 unit
olive oil
3 tbsp
(280g) chopped frozen spinach (thawed and drained)
10 oz
onions
finely chopped
2 unit
(220 - 280g) button mushrooms (canned or fresh)
finely chopped
8-10 oz
eggs
lightly beaten
2 unit
salt
pepper, paprika
1 unit
garlic
minced
4 cloves

Method

Pre-heat oven to 350°F (180°C).

Trim ends of zucchini and boil, covered, for 5 minutes. Drain and cover.

Cut in half lengthwise.

Scoop out pulp, leaving a ¼ inch (0.75cm) shell. Chop the removed pulp.

Heat olive oil in sauté dish.

Sauté zucchini pulp, spinach, onions, and garlic for 5 minutes.

Add mushrooms and sauté another 3 minutes.

Remove from heat, add eggs, salt, and pepper, and mix well.

Spoon filling into shells.

Sprinkle with paprika.

Bake for 30 minutes.

Stuffed Zucchini

Ingredients

Method

What Makes This Variant Distinct