Spinach Stuffed Zucchini - One of Paula's

10
Servings
15m
Prep Time
40m
Cook Time
55m
Ready In


"This is a Paula Deen recipe and one I enjoy very much. Not only does it go well with your favorite meat/fish but it's great on its own. I've made extras just so I could have some for work lunch the next day. Yum!"

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (246.7 g)
  • Calories 170
  • Total Fat - 11.1 g
  • Saturated Fat - 4.6 g
  • Cholesterol - 16.5 mg
  • Sodium - 411.4 mg
  • Total Carbohydrate - 12.2 g
  • Dietary Fiber - 3 g
  • Sugars - 5.4 g
  • Protein - 7.3 g
  • Calcium - 180.5 mg
  • Iron - 1.6 mg
  • Vitamin C - 37.7 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 400 degrees F.

Step 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.

Step 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.

Tips & Variations


No special items needed.

Related

ellie

Very good! We halved the recipe only using 2 zucchini, making as directed with the exception of using bread crumbs instead of the stuffing mix. We had a bit of the stuffing mixture leftover which I placed in a small (individual) sized casserole. Thanks for sharing!

review by:
(28 Apr 2021)

Karen E

So I had to make this a tiny bit differently, because as you see we dont get very big zucchini here, there's a reason why they call them baby marrows!! Scooping out the pulp turned out not to be very feasible, so I simply followed the recipe, but, spooned the spinach sauce over and around the squash and baked like that. Tastes the same ;) which is Delicious!!! Thank you, this recipe was made for Autumn fever.

review by:
(27 Jun 2019)