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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!

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NeverTooMuchGarlic April 25, 2011

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.

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Barb Gertz December 14, 2004

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

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leigh j. July 19, 2010

This is a flexible recipe. I picked it because I had portobello mushrooms and zucchini that I needed to use, but that wasn't all, and I ended up throwing in green bell peppers, roasted red bell peppers and lots of fresh herbs instead of dried dill. I also didn't cook the spinach separately, but threw it into the vegetables at the end of their cooking. And I used miscellaneous bits of cheese from the cheese drawer. The recipe took it all with grace and turned out very well. My only complaint is that it's a bit juicy. If I make it again I think I might uncover it sooner, or maybe not cover it at all.

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jeanbuckley August 03, 2013

I made this for Buddha (DH) as directed using two extremely large zucchini from our garden, and Classico spaghetti sauce in lieu of the tomato sauce. Buddha stated: The use of spaghetti sauce really took it over the top as the herbs from the sauce blended perfectly with the dish. This is great for vegetarians, but next time he would like me to add some ground sausage in it for him. :) Thanks for another keeper Sharon!

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2Bleu July 15, 2012
Mushroom and Spinach Stuffed Zucchini