Mushroom and Spinach Stuffed Zucchini

Submitted 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."

 

• Ready In: 1hr
• Ingredients: 15
• Serves: 3

ingredients

• 3 medium zucchini
• 236.59 ml minced onion
• 3 clove garlic, pressed or minced
• 2.46 ml salt
• 4.92 ml extra virgin olive oil
• 709.77 ml chopped portabella mushrooms, caps and tender stems
• 4.92 ml dried dill
• 14.79 ml dry sherry
• 9.85 ml soy sauce
• 141.74 g spinach (5 cups, lightly packed)
• 236.59 ml cooked brown rice
• salt
• black pepper
• 177.44 ml tomato juice or 177.44 ml V8 vegetable juice (sometimes I use spaghetti sauce with a bit of water added)
• 118.29 ml grated Fontina cheese

directions

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

Reviews

[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!

 

[Barb G.]

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.

 

[leigh j.]

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

 

[jeanbuckley]

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.

 

[2Bleu]

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!