Spinach Stuffed Zucchini

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Just made this the second time this week, and my incredibly picky daughter, who was home for Mother's Day today LOVED IT! I just reprinted the recipe for her and her vegetarian friend. I used plain Green yogurt instead of sour cream, and when the spinach mixture seemed a bit dry added just a bit of chicken broth. Also, shredded some parmesan reggiano over the top before baking. Next time am thinking of adding some roasted pine nuts for some extra texture. Maybe even some proscuitto....Paula you're the best! Love from another southerner - Charlotte-Ann

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I make this for dinner and it was a big hit. I love this and I plan on making it again this week.

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i made this for lunch.. it was very tasty.. i did substitute the butter for olive oil..kept the rest of the recipe the same.. would definitely make it again

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This is one of my favorite go-to recipes, whether I'm having guests over to my house, I'm going to a pot luck, or even for myself (they reheat well. The recipes calls for yellow squash, but it's supposed to be zucchini. I use this stuffing inside chicken sometimes, and that comes out quite tasty as well! When I'm feeling a little adventurous, I throw feta cheese into the stuffing mixture. Guests seem to like it better with the feta. Thanks Paula! Delicious recipe!!

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Otherwise, nice recipe, showy.

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These are really good! I'm going to make this for my vegetarian family members for Thanksgiving. I didn't have sour cream on hand so I used plain non-fat yogurt. Otherwise I followed the recipe as written. This is a recipe worth trying.

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Good recipe - thanks for a seasonal veggie - squash is a dime a dozen right now in Michigan- hopefully others are enjoying that.

Wow Bob - calm down - it's a recipe search.

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Substituted olive oil for BUTTER when sauteing onion; substituted accumulated juice from baked raw zucchini halves & some from spinach for SOUR CREAM; used entire 6 oz box chicken stuffing &, after stirring to incorporate, lidded the pan & turned off gas to allow steam to soften stuffing. (You can make this mixture in advance & refrigerate until ready to use. Sprinkled shredded mexican blend reduced fat cheese on top of (and not in stuffed halves before baking as directed. Did not add any SALT either to raw zucchini before baking or to stuffing mixture -- boxed stuffing has enough! Know Ms. Dean's penchant for everything being betta with butter, sour cream, mayo, deep fried, etc., but this version was truly delicious & no guilt trips afterwards!!! Will definitely make again! How about adding dried cranberries to any extra stuffing mixture & baking separately? Will give that a try.

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I made this recipe with a few slight changes. I used chicken broth instead of sour cream since my husband hates sour cream and I used a blend of asiago, romano, and parmesan cheeses. The overall recipe is genius, and my husband ate every last bite and he normally will NOT eat his veggies! But because he LOVES stuffing and you found a way to combine veggies into stuffing - it was a hit! Thanks!!

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Once i FINALLLY stumbled around your incredibly clumsy and self-contradictory "web page" I FINALLY found the recipe that I watched on TV yesterday....Of course your web page didn't list it on yesterday's show, and when I "searched" the title, you said you couldn't find it..

So I went through DOZENS of recipes using one word of the ingredients, and i finally found it.

I REALLY enjoy Paula---I've enjoyed many of her recipes

And it gets harder and harder to use your web page every time you make it
"New and Improved"\
\
Just LEAVE IT ALONE ! PLEASE! Or pretty soon I'll just quit trying, and then I'll watch some other channel on weekend mornings.

Sincerely Disgusted