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Mushroom and Spinach Stuffed Zucchini Recipe

December 13th, 2013 by alice  Tags: , , , | Print This Post Print This Post


  1. 3mediumzucchini
  2. 1cup mincedonions
  3. 3clovesgarlic, pressed or minced
  4. 1/2teaspoonsalt
  5. 1teaspoonextra-virgin olive oil
  6. 3cups choppedportabella mushrooms, caps and tender stems
  7. 1teaspoondried dill
  8. 1tablespoondry sherry
  9. 2teaspoonssoy sauce
  10. 5ouncesspinach(5 cups, lightly packed)
  11. 1cupcooked brown rice
  12. salt
  13. black pepper
  14. 3/4cuptomato juice or V8 vegetable juice(sometimes I use spaghetti sauce with a bit of water added)
  15. 1/2cup gratedFontina cheese


  1. Slice the zucchini in half lengthwise and, using a small spoon, scoop out the insides of the zucchini to leave a fillable shell.
  2. Set aside.
  3. In a skillet, saute the onions, garlic, and salt in the oil on low heat, stirring often, until the onions soften.
  4. Add the mushrooms, dill, sherry, and soy sauce and cook for about 5 minutes more.
  5. When the mushrooms are just tender, remove from the heat and set aside.
  6. Preheat the oven to 350*F.
  7. While the mushrooms are cooking, rinse and stem the spinach.
  8. In a saucepan, steam the spinach leaves in enough water to cover until wilted but still bright green.
  9. Drain and add it to the sauteed vegetables.
  10. Stir in the rice and add salt and pepper to taste.
  11. Pour the tomato juice evenly around the bottom of an unoiled 8×12″ glass or nonreactive baking dish.
  12. Press and mound 1/6 of the filling into each zucchini shell and arrange them in the baking dish.
  13. Sprinkle on the grated cheese, cover the pan tightly with foil, and bake for about 30 minutes, until the zucchini are tender and easily pierced with a fork.
  14. Uncover and bake for another 5 to 10 minutes, until the tops are browned.

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