VEGETARIAN STUFFED ZUCCHINI
This is a yummy light, "Veggieful" meal that is a great alternative to the usual beef-stuffed zucchini. I like to serve this with rice, as I like the blend of flavors and textures. But really, all that you need is a nice green salad, some crusty french bread, and a nice bottle of wine. Mmmmmm!
Provided by Manda
Categories Cheese
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees.
- Cut zucchini in halves, lenghtwise and scoop out seeds, leaving a 1-inch shell intact.
- Steam (or boil) zucchini shells 3-4 minutes.
- Saute onion, greeen pepper, and garlic in butter.
- Add spinach; stir to combine and coat well.
- Cool, then add mushrooms, eggs, bread crumbs, and seasonings to taste; add wine.
- Place zucchini in baking dish and fill with stuffing mix.
- Cover with sauce, and sprinkle with cheese.
- Bake for 20-25 minutes, until cheese is bubbly.
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