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Stuffed Zucchini
A community recipe for Stuffed Zucchini, adapted from the collaboratively edited Wikibooks Cookbook.
Gather
Ingredients
- 6 Zucchini courgettes
- 3 tbsp Olive Oil
- 10 oz Spinach thawed and drained
- 2 Onions finely chopped
- 8–10 oz Mushrooms (canned or fresh), finely chopped
- 2 Eggs lightly beaten
- As needed Salt
- As needed Pepper
- As needed Paprika
- 4 cloves Garlic minced
Make it
Method
- 1
Preheat oven to 350°F (180°C).
- 2
Trim ends of zucchini and boil, covered, for 5 minutes. Drain and cover.
- 3
Cut in half lengthwise.
- 4
Scoop out pulp, leaving a ¼ inch (0.75 cm) shell. Chop the removed pulp.
- 5
Heat olive oil in sauté pan.
- 6
Sauté zucchini pulp, spinach, onions, and garlic for 5 minutes.
- 7
Add mushrooms and sauté another 3 minutes.
- 8
Remove from heat, add eggs, salt, and pepper, and mix well.
- 9
Spoon filling into shells.
- 10
Sprinkle with paprika.
- 11
Bake for 30 minutes.
Source & rights
Where this recipe comes from
Adapted from “Stuffed Zucchini” by Wikibooks contributors, revision 4610530, licensed under CC BY-SA 4.0.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.