Recipe by Sharon123
Rich and savory with portabella mushrooms and spinach, combined with rice, sherry,olive oil,and dill, this makes a dramatic filling for zucchini boats. Another winner from the Moosewood Restaurant Low-Fat Favorites Cookbook.
Top Review by NeverTooMuchGarlic
Very good! I used Spicy Hot V8, and I substituted bread crumbs with parmesan for the rice (didn't want to wait for it to cook). I grated asiago over it instead of the fontina- delicious! Will definitely make again, thanks!
- 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
- 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
Directions See How It's Made
- 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.