Vegetarian Stuffed Zucchini |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
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! Ingredients:
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) jar of your favorite tomato-based pasta sauce |
salt |
garlic powder |
oregano |
1/3 cup burgundy wine |
8 ounces swiss cheese or 8 ounces mozzarella cheese, shredded |
Directions:
1. Preheat oven to 325 degrees.
2. Cut zucchini in halves, lenghtwise and scoop out seeds, leaving a 1-inch shell intact.
3. Steam (or boil) zucchini shells 3-4 minutes.
4. Saute onion, greeen pepper, and garlic in butter.
5. Add spinach; stir to combine and coat well.
6. Cool, then add mushrooms, eggs, bread crumbs, and seasonings to taste; add wine.
7. Place zucchini in baking dish and fill with stuffing mix.
8. Cover with sauce, and sprinkle with cheese.
9. Bake for 20-25 minutes, until cheese is bubbly.
|
|