Stuffed Zucchini is a great way to use up summer zucchini from the garden and perfect for a Meatless Monday meal. There are many different ways you can stuff zucchini. You can stuff with crab, mushrooms, tomatoes and cheese, ground meat or the way I chose to do it for this Meatless Monday meal – with spinach and stuffing. The mix I used is from Trader Joes which contains no HFCS or you can make your own.
Stuffed Zucchini Boats
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter
1/2 cup onion, diced
1 cup Herb flavored stuffing mix
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup shredded sharp Cheddar Cheese
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, 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.