Spinach Stuffed Zucchini

Total Time:
55 min
Prep:
15 min
Cook:
40 min

Yield:
10 servings
Level:
Easy

Ingredients
  • 5 large yellow squash, halved lengthwise
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons butter
  • 1/2 cup onion, diced
  • 1 cup chicken flavored stuffing mix
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup sour cream
  • 1 cup shredded sharp Cheddar
Directions

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.


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    This recipe is featured in:

    Summer Produce Guide