Stuffed Zucchini
Ingredients
- 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
Instructions
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.
