Vegetarian Stuffed Zucchini

READY IN: 45mins
Recipe by Manda

This is a yummy light, "Veggieful" meal that is a great alternative to the usual beef-stuffed zucchini. I like to serve this with rice, as I like the blend of flavors and textures. But really, all that you need is a nice green salad, some crusty french bread, and a nice bottle of wine. Mmmmmm!

Top Review by Sally Wright

This a great basis for a whole range of different stuffings. I had large Italian courgettes and cooked the flesh with the ingredients in this recipe, rather than the spinach, pasta sauce and mushrooms. It was lovely. Good for a 'nothing in the fridge' day!

Ingredients Nutrition

Directions

  1. Preheat oven to 325 degrees.
  2. Cut zucchini in halves, lenghtwise and scoop out seeds, leaving a 1-inch shell intact.
  3. Steam (or boil) zucchini shells 3-4 minutes.
  4. Saute onion, greeen pepper, and garlic in butter.
  5. Add spinach; stir to combine and coat well.
  6. Cool, then add mushrooms, eggs, bread crumbs, and seasonings to taste; add wine.
  7. Place zucchini in baking dish and fill with stuffing mix.
  8. Cover with sauce, and sprinkle with cheese.
  9. Bake for 20-25 minutes, until cheese is bubbly.

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