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Mushroom and Spinach Stuffed Zucchini Boats Recipe

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This recipe for Mushroom and Spinach Stuffed Zucchini Boats is from Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 medium zucchini
1 c. minced onions
2 large garlic cloves
1/2 tsp. salt
1 tsp. extra virgin olive oil
3 c. chopped portabella mushrooms, caps and tender stems
1 tsp. dried dill
1 tbsp. dry sherry or orange juice
2 tsp. soy sauce
5 oz. spinach
1 c. cooked brown rice
salt and black pepper to taste
3/4 c. tomato juice
1/2 c. grated fontina cheese or mozzarella
Directions:
Directions:
Preheat the oven to 350º F. 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 more minutes. When the mushrooms are just tender, remove from the heat and set aside.

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 sautéed 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 1/6th of the filling into each zucchini boat 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.
Number Of Servings:
Number Of Servings:
3
Preparation Time:
Preparation Time:
30 minutes prep, 30 minutes cooking
Personal Notes:
Personal Notes:
Mmmmm.

 

 

 

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