Spinach Stuffed Zucchini - One of Paula's
Created by ForeverMama on January 4, 2015
- Servings: 10
- Prep Time: 15m
- Cook Time: 40m
- Recipe #16589
Ingredients
- 3 pounds zucchini (5 large summer or zucchini squash halved lengthwise)
- 2 tablespoons olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons butter
- 1/2 cup diced yellow onion
- 1 cup stuffing mix (chicken flavor)
- 1 package (10 ounce) frozen chopped spinach (thawed and squeezed dry)
- 1/2 cup sour cream
- 1 cup shredded sharp cheddar cheese
How to Make
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Step 1: Preheat oven to 400 degrees F.
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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.
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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.
Nutritional Facts
- 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