Spinach Stuffed Zucchini

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  • Level: Easy
  • Total: 55 min
  • Prep: 15 min
  • Cook: 40 min
  • Yield: 10 servings
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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

  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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.