Are you looking for a delicious and healthy way to enjoy zucchini? Tired of the same old recipes? Look no further! This Mushroom and Spinach Stuffed Zucchini recipe is the perfect way to switch up your zucchini game. Packed with flavor and nutrients, this dish is sure to impress even the pickiest of eaters. In this blog post, we will walk you through the steps to create this mouthwatering dish, from preparing the zucchini to stuffing it with a savory mushroom and spinach mixture. So grab your apron and let’s get cooking!
Ingredients:
- 4 medium zucchinis
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, chopped
- 2 cups fresh spinach, chopped
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the seeds to create a hollow center. Place the zucchini halves on a baking sheet.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened.
- Add the chopped mushrooms to the skillet and cook until they release their moisture and start to brown.
- Stir in the chopped spinach and cook until wilted. Remove the skillet from heat.
- Combine the mushroom and spinach mixture with breadcrumbs and Parmesan cheese. Season with salt and pepper to taste.
- Spoon the mixture into the hollowed-out zucchini halves, pressing down gently to pack the filling.
- Sprinkle extra Parmesan cheese on top of each stuffed zucchini for an added cheesy crust.
- Bake in the preheated oven for 25-30 minutes, or until the zucchinis are tender and the filling is golden brown.
- Remove from the oven and let cool slightly before serving. Enjoy your delicious Mushroom and Spinach Stuffed Zucchini!