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!
- 8 medium zucchini
- 1 large onion, diced
- 1 large green pepper, diced
- 1 -2 clove garlic, minced (or 3 or 4)
- 1⁄2 cup margarine
- 1 (10 ounce) package frozen spinach, thawed and drained
- 1 (4 ounce) can mushroom stems and pieces, drained
- 2 eggs
- 1 1⁄3 cups Italian seasoned breadcrumbs
- 1 (28 ounce) jarof your favorite tomato-based pasta sauce
- garlic powder
- 1⁄3 cup Burgundy wine
- 8 ounces swiss cheese or 8 ounces mozzarella cheese, shredded
Directions See How It's Made
- Preheat oven to 325 degrees.
- Cut zucchini in halves, lenghtwise and scoop out seeds, leaving a 1-inch shell intact.
- Steam (or boil) zucchini shells 3-4 minutes.
- Saute onion, greeen pepper, and garlic in butter.
- Add spinach; stir to combine and coat well.
- Cool, then add mushrooms, eggs, bread crumbs, and seasonings to taste; add wine.
- Place zucchini in baking dish and fill with stuffing mix.
- Cover with sauce, and sprinkle with cheese.
- Bake for 20-25 minutes, until cheese is bubbly.