Spinach Stuffed Zucchini
A Paula Deen recipe!!
*** note: Depending on the zucchini size, reduce cooking time by about 5 min. for smaller zucchinis.
Cook Time:40 min
Level: Easy
Yield: 10 servings
5 large zucchinis, 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 (I used fresh, and cooked it, cooled it w/ cold water, and squeezed out the water)
1/2 cup sour cream
1 cup shredded sharp Cheddar
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.
