Stuffed Zucchini
Stuffed zucchini can be served as an appetizer or as a side dish.
6 zucchini (courgettes)
3 tbsp olive oil
10 oz (280 g) chopped frozen spinach, thawed and drained
2 onions, finely chopped
8–10 oz (220–280 g) button mushrooms (canned or fresh), finely chopped
2 eggs, lightly beaten
Salt
Pepper
Paprika
4 cloves garlic, minced
Preheat oven to 350°F (180°C).
Trim ends of zucchini and boil, covered, for 5 minutes. Drain and cover.
5 minutes
Cut in half lengthwise.
Scoop out pulp, leaving a ¼ inch (0.75 cm) shell. Chop the removed pulp.
Heat olive oil in sauté pan.
Sauté zucchini pulp, spinach, onions, and garlic for 5 minutes.
5 minutes
Add mushrooms and sauté another 3 minutes.
3 minutes
Remove from heat, add eggs, salt, and pepper, and mix well.
Spoon filling into shells.
Sprinkle with paprika.
Bake for 30 minutes.
30 minutes