Spinach Stuffed Zucchini One Of Paulas Recipes

SPINACH STUFFED ZUCCHINI

Steps:

• Preheat oven to 400 degrees F.
• Brush cut side of zucchini with olive oil; sprinkle with salt and pepper. Place zucchini, 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 °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 zucchini pulp. Mix together and add salt and pepper, to taste. Cook for 3 minutes. Spoon mixture evenly into zucchini shells. Place on baking sheet, and bake 15 to 20 minutes, or until heated through.

SPINACH STUFFED ZUCCHINI

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the bread cubes, spinach, parsley, tomato sauce, Parmesan cheese, egg, salt and thyme; set aside., Cut each zucchini in half lengthwise. Scoop out seeds, leaving a 1/4-in. shell. Spoon about 6 tablespoons beef mixture into each zucchini half. , Place in two ungreased 13-in. x 9-in. baking dishes. Pour 1/2 cup water into each dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until zucchini is tender.

SPINACH STUFFED ZUCCHINI - ONE OF PAULA'S

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.

ZUCCHINI ROLLS STUFFED WITH SPINACH, PINE NUTS & CHEESE

Steps:

• Zucchini -- I used a mandolin to slice mine, but you can easily thin slice them by hand. Cut off each end, leave the skin on but thin slice. About 1/4" thick. The two sides with the outer skin, just throw out. You should get about 8 slices per zucchini, it really depends on the size.
• Blanching -- I do this the easy way. A small pie plate, 2-3 tablespoons of water and put the zucchini in, 1 layer at a time, cover with plastic wrap and put in the microwave for about 1 minute. Remove to a paper towel lined plate to dry. This light cooking in the microwave will soften the zucchini and make them easy to roll. Lightly cook all the zucchini slices. Let them all dry off well and cool.
• Filling -- Mix the olives with the goat cheese and a pinch of pepper, just use a fork it works best. Spread the zucchini slices with goat cheese, top with nuts and then a few spinach leaves.
• Roll -- Roll the slices up tight and secure with a toothpick.
• Dredge -- Mix the flour with the red pepper, salt and pepper. Dredge each zucchini roll in the flour until lightly coated.
• Saute -- In a large non stick pan (preferred), heat the oil to medium / medium high heat and saute the rolls until golden brown on all sides. Remove to a plate lined with a paper towel to drain.
• Serve -- I like to serve these with a warm marinara sauce.