Sekai no Shokutaku

Unknown / Appetizer

Wikibooks

Stuffed Zucchini

Stuffed zucchini can be served as an appetizer or as a side dish.

Original source ↗

Ingredients

ScaleNo serving count in the source — scale by factor
  • zucchini6
  • olive oil3 tbsp
  • spinach, frozen; chopped; thawed and drained10 oz
  • onion, finely chopped2
  • mushrooms, button; canned or fresh; finely chopped8–10 oz
  • egg, lightly beaten2
  • salt
  • pepper
  • paprika
  • garlic, minced4 clove

Method 11 steps

  1. Preheat oven to 350°F (180°C).

  2. Trim ends of zucchini and boil, covered, for 5 minutes. Drain and cover.

  3. Cut in half lengthwise.

  4. Scoop out pulp, leaving a ¼ inch (0.75 cm) shell. Chop the removed pulp.

  5. Heat olive oil in sauté pan.

  6. Sauté zucchini pulp, spinach, onions, and garlic for 5 minutes.

  7. Add mushrooms and sauté another 3 minutes.

  8. Remove from heat, add eggs, salt, and pepper, and mix well.

  9. Spoon filling into shells.

  10. Sprinkle with paprika.

  11. Bake for 30 minutes.

Ingredients in this dish