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    You are in: Home / Recipes / Mushroom and Spinach Stuffed Zucchini Recipe
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    Mushroom and Spinach Stuffed Zucchini

    Mushroom and Spinach Stuffed Zucchini. Photo by 2Bleu

    1/2 Photos of Mushroom and Spinach Stuffed Zucchini

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    Sharon123's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Slice the zucchini in half lengthwise and, using a small spoon, scoop out the insides of the zucchini to leave a fillable shell.
    2. 2
      Set aside.
    3. 3
      In a skillet, saute the onions, garlic, and salt in the oil on low heat, stirring often, until the onions soften.
    4. 4
      Add the mushrooms, dill, sherry, and soy sauce and cook for about 5 minutes more.
    5. 5
      When the mushrooms are just tender, remove from the heat and set aside.
    6. 6
      Preheat the oven to 350*F.
    7. 7
      While the mushrooms are cooking, rinse and stem the spinach.
    8. 8
      In a saucepan, steam the spinach leaves in enough water to cover until wilted but still bright green.
    9. 9
      Drain and add it to the sauteed vegetables.
    10. 10
      Stir in the rice and add salt and pepper to taste.
    11. 11
      Pour the tomato juice evenly around the bottom of an unoiled 8x12" glass or nonreactive baking dish.
    12. 12
      Press and mound 1/6 of the filling into each zucchini shell and arrange them in the baking dish.
    13. 13
      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.
    14. 14
      Uncover and bake for another 5 to 10 minutes, until the tops are browned.

    Ratings & Reviews:

    • on April 25, 2011

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 14, 2004

      55

      Delicious, I am going to make this again soon. The zucchini I used was a little small. So I put some of the stuffing around them. I also used the zucchini that I scooped out,in the stuffing, this worked fine, I used V8 juice. The cooking time was just right. This is a GOOD recipe to use when you have lots of Zucchini in the garden. Thank you Sharon for posting the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 19, 2010

      55

      This was sooooo delicious. Thank You Sharon 123!!!!!!!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Mushroom and Spinach Stuffed Zucchini

    Serving Size: 1 (542 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 262.6
     
    Calories from Fat 79
    30%
    Total Fat 8.8 g
    13%
    Saturated Fat 4.0 g
    20%
    Cholesterol 20.8 mg
    6%
    Sodium 983.5 mg
    40%
    Total Carbohydrate 35.7 g
    11%
    Dietary Fiber 6.5 g
    26%
    Sugars 12.0 g
    48%
    Protein 13.3 g
    26%

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