BAKED SPINACH AND ZUCCHINI
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-14-by-2-inch oval baking dish, or six individual cast-iron pans, with 2 tablespoons of the melted butter and set aside.
- Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium-high heat. Add the scallions and zucchini and saute for 2 minutes. Add the garlic and cook for one minute. Lightly press most of the water out of the spinach and add it to the pan. Add the rice, basil, parsley, nutmeg, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and toss well. Transfer to the prepared baking dish.
- In a medium bowl, whisk together the eggs, cream, the -remaining 2 tablespoons melted butter, and the 1/4 cup Parmesan. Pour the mixture over the spinach and zucchini and smooth the top. Sprinkle with some extra Parmesan and the Gruyere. Bake for 20 to 30 minutes, until a knife inserted in the center comes out clean.
SPINACH-STUFFED ZUCCHINI
Yum yum. Can one beat the taste of this mixture? cheese and bacon and green veggies. Even the kids eat this up
Provided by Sharon Whitley @aggiemom20002000
Categories Vegetables
Number Of Ingredients 6
Steps:
- Trim off ends of zucchini, cook whole in boiling water 10-12 minutes. Drain thoroughly, halve lengthwise and scoop out centers; chip centers and add to spinach. In saucepan blend flour and milk, add spinach mixture. Cook and stir until thick.
- Place zucchini halves in shallow baking dish, sprinkle with salt, spoon spinach mixture into shells. Top with cheese and bacon Bake in 350 oven 15-20 minutes.
STUFFED ZUCCHINI BITES WITH SPINACH AND RICOTTA
Hollowed out zucchini are the perfect vehicles for a delicious mixture of sauteed spinach, mushrooms and creamy ricotta in these fun bites!
Provided by Jaymee Sire
Categories appetizer
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Using a melon baller, carefully scoop out a little spot in the center of each zucchini round for the filling to sit, making sure to leave about a 1/2-inch "floor" at the bottom. Put the scooped zucchini centers on a cutting board, season with salt and pepper and chop.
- Heat the oil in a large skillet over medium heat. Add the scallions and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook, stirring frequently, until fragrant, 30 seconds to 1 minute. Add the mushrooms and chopped zucchini centers and cook, stirring frequently, until the mushrooms release their liquid and the zucchini start to soften, 5 to 7 minutes. Stir in the spinach and cook until wilted, 1 to 2 minutes. Remove from the heat and drain off any excess liquid. Stir in the ricotta and season with salt and pepper.
- Stuff the zucchini cups with the filling and bake on a rimmed baking sheet until the zucchini is cooked through, 25 to 30 minutes.
MUSHROOM AND SPINACH STUFFED ZUCCHINI
Rich and savory with portabella mushrooms and spinach, combined with rice, sherry,olive oil,and dill, this makes a dramatic filling for zucchini boats. Another winner from the Moosewood Restaurant Low-Fat Favorites Cookbook.
Provided by Sharon123
Categories Rice
Time 1h
Yield 3 serving(s)
Number Of Ingredients 15
Steps:
- Slice the zucchini in half lengthwise and, using a small spoon, scoop out the insides of the zucchini to leave a fillable shell.
- Set aside.
- In a skillet, saute the onions, garlic, and salt in the oil on low heat, stirring often, until the onions soften.
- Add the mushrooms, dill, sherry, and soy sauce and cook for about 5 minutes more.
- When the mushrooms are just tender, remove from the heat and set aside.
- Preheat the oven to 350*F.
- While the mushrooms are cooking, rinse and stem the spinach.
- In a saucepan, steam the spinach leaves in enough water to cover until wilted but still bright green.
- Drain and add it to the sauteed vegetables.
- Stir in the rice and add salt and pepper to taste.
- Pour the tomato juice evenly around the bottom of an unoiled 8x12" glass or nonreactive baking dish.
- Press and mound 1/6 of the filling into each zucchini shell and arrange them in the baking dish.
- 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.
- Uncover and bake for another 5 to 10 minutes, until the tops are browned.
Nutrition Facts : Calories 262.7, Fat 8.9, SaturatedFat 4, Cholesterol 20.9, Sodium 983.5, Carbohydrate 35.8, Fiber 6.6, Sugar 12.1, Protein 13.4
SPINACH STUFFED ZUCCHINI - ONE OF PAULA'S
This is a Paula Deen recipe and one I enjoy very much. Not only does it go well with your favorite meat/fish but it's great on its own. I've made extras just so I could have some for work lunch the next day. Yum!
Provided by ForeverMama
Categories Spinach
Time 55m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Brush cut side of squash with olive oil; sprinkle with salt, and pepper. Place squash, cut side down, on a lined baking sheet. Bake 15 minutes, or until tender. Scoop out pulp, keeping shells intact; reserve pulp. Reduce heat to 350 degrees F.
- In a large skillet, melt butter over medium heat. Add onion; cook 5 minutes or until transparent. To the skillet, add stuffing mix, spinach, sour cream, Cheddar and squash pulp. Mix together and add salt and pepper, to taste. Cook for 3 minutes. Spoon mixture evenly into squash shells. Place on baking sheet, and bake 15 to 20 minutes, or until heated through.
Nutrition Facts : Calories 151, Fat 11.7, SaturatedFat 5.7, Cholesterol 23.9, Sodium 308.4, Carbohydrate 7.5, Fiber 2.6, Sugar 5, Protein 6.2
More about "spinach stuffed zucchini recipes"
ARTICHOKE & SPINACH STUFFED ZUCCHINI BOATS - HEALTHY BY 40
From healthyby40.com
ZUCCHINI ROLLATINI WITH SPINACH AND CHEESE - 2 SISTERS RECIPES …
From 2sistersrecipes.com
SPINACH AND FETA KETO ZUCCHINI BOATS - THE SUGAR AND SALT CO.
From thesugarandsaltco.com
ZUCCHINI, SPINACH, MEAT AND RICE STUFFED PEPPERS - PERCHANCE TO …
From perchancetocook.com
INA GARTEN’S BAKED SPINACH AND ZUCCHINI - PUREWOW
From purewow.com
SPINACH AND RICOTTA ZUCCHINI CANNELLONI - CAFE DELITES
From cafedelites.com
STUFFED ZUCCHINI - CAFE DELITES
From cafedelites.com
SPINACH AND CHEESE LASAGNA STUFFED ZUCCHINI BOATS
From kristineskitchenblog.com
ARTICHOKE AND SPINACH STUFFED ZUCCHINI RECIPE - TALKING MEALS
From talkingmeals.com
MEDITERRANEAN STUFFED ZUCCHINI BOATS - DIMITRAS DISHES
From dimitrasdishes.com
STUFFED SHELLS WITH SPINACH - KATIE'S CUCINA
From katiescucina.com
SPINACH AND RICOTTA STUFFED ZUCCHINI RAVIOLI - THE HEALTHY MAVEN
From thehealthymaven.com
MUSHROOM AND SPINACH STUFFED ZUCCHINI - BIGOVEN
From bigoven.com
SPINACH STUFFED ZUCCHINI RECIPE | FOOD NETWORK UK
From foodnetwork.co.uk
ZUCCHINI ROLLATINI WITH SPINACH AND RICOTTA - SIP AND FEAST
From sipandfeast.com
ZUCCHINI AND SPINACH GRATIN RECIPE - SIMPLY RECIPES
From simplyrecipes.com
SPINACH STUFFED ZUCCHINI - ONE OF PAULA'S RECIPE
From recipezazz.com
EASY, HEALTHY MEAL IDEAS FOR THE WEEK AHEAD: BLACK BEAN BURGERS …
From msn.com
SPINACH STUFFED ZUCCHINI | PAULA DEEN
From pauladeen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love