Cookbook:Stuffed Zucchini
Stuffed Zucchini | |
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Category | Vegetable recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Stuffed zucchini can be served as an appetizer or as a side dish.
Ingredients
editProcedure
edit- Preheat oven to 350°F (180°C).
- Trim ends of zucchini and boil, covered, for 5 minutes. Drain and cover.
- 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.
- Add mushrooms and sauté another 3 minutes.
- Remove from heat, add eggs, salt, and pepper, and mix well.
- Spoon filling into shells.
- Sprinkle with paprika.
- Bake for 30 minutes.