• 10servings
  • 55minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, D, E, P
MineralsNatrium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 5 large zucchini , halved lengthwise

  2. 2 tablespoon(s) olive oil

  3. 3/4 teaspoon(s) salt

  4. 1/4 teaspoon(s) ground black pepper

  5. 2 tablespoon(s) butter

  6. 1/2 cup(s) onion , diced

  7. 1 cup(s) stuffing mix , chicken flavored

  8. 1 bag(s) 10 oz frozen chopped spinach , package thawed and squeezed dry

  9. 1/2 cup(s) sour cream

  10. 1 cup(s) shredded sharp Cheddar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F.

  2. Brush cut side of zucchini with olive oil; sprinkle with salt, and pepper. Place zucchini, cut side down, on a lined baking sheet. Bake 15 minutes, or until tender.

  3. Scoop out pulp, keeping shells intact; reserve pulp. Reduce heat to 350 degrees F.

  4. 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 zucchini pulp. Mix together and add salt and pepper, to taste. Cook for 3 minutes.

  5. Spoon mixture evenly into zucchini shells. Place on baking sheet, and bake 15 to 20 minutes, or until heated through


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