Mushroom and Spinach Stuffed Zucchini

Recipe by Sharon123
READY IN: 1hr
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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