Photo: Spinach Stuffed Zucchini Recipe
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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By Kathy Szmolke
Depew, NY
on January 14, 2012
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I love, love, LOVE this recipe!!! My mom used to make stuffed zucchini when I was growing up, but it didn't have the spinach in it. This reminds me of her recipe, but so much better with the spinach! I made it and it was a hit with my family. I even gave my 17 month old granddaughter some, and she ate a whole half by herself! We've been looking for healthy, lighter meals to get away from the heavy meat and potato meals so we can watch our weight. This is perfect!
By emadams_12097850
Burlington, 70
on December 05, 2011
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I've made this a few times now and it's a favorite of my family. Each time I have made it without the spinach and it came out absolutely delicious! I'm sure the spinach would be good in it too, but I just never seem to have it on hand when I want to make these!
By Chir
Phoenix, AZ
on November 05, 2011
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This was good, but came out bland for me. Great use of zuchhini and pretty easy so I shall try again with modifications and more seasoning.
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