Summers here and fresh zucchini and spinach are plentiful and reasonable in price. Of course I had to buy them! My first intention was to saute them with some other veggies for a side dish. Quickly I changed my mind and decided to stuff the zucchini instead. I'd saute the spinach with olive oil ,garlic, scallions, salt and pepper as I usually do, add some Italian bread a few other ingredients and make a stuffing for the zucchini... The bread and spinach stuffing I put together really complimented the zucchini. The zucchini was tender and not overcooked and the bread stuffing was scrumptious! Add a salad and your meal is complete. This recipe is a keeper!
1 medium zucchini (washed and center removed )
1/2 cup cooked spinach(seasoned with olive oil, garlic, scallions, salt and pepper to taste)(cook ahead to save time.)
1/4 cup diced plum tomato (seeded)
2 tablespoons Pecorino Romano cheese
1/4 +cup shredded mozzarella cheese
1 cup bread(broken in pieces)
2 tablespoons milk
Wash zucchini..Cut in half lengthwise and hollow out center. Microwave for approx. 3 to 5 minutes. Set aside
Place bread, seasoned cooked spinach(use the olive oil you cooked the spinach in as well), tomato pieces, mozzarella and Romano cheeses in bowl, add milk and work together until mixture is thoroughly blended. Fill zucchini.
In a separate bowl put:
1- 14. 5 oz. can diced tomatoes
2 tsp. chopped fresh basil leaves or 1 tsp. dried basil
1/4 tsp. thyme
1/2 tsp. salt
1/4 tsp. red pepper
1/2 tsp. garlic powder
Heat oven to 350 degrees..
In a baking dish (13x9 in) place 4 tablespoons olive oil. Add 1/2 of tomato mixture. Place stuffed zucchini on top of mixture..Cover tightly and bake for 60 minutes. Take cover off, add remainder of tomato mixture, recover and bake an additional 15 minutes. Take out of oven add some additional shredded mozzarella for top and put back in oven until cheese melts. Zucchini should be tender,al dente, cooked not overcooked..If you like your zucchini softer cook an additional 15 minutes. Note: If you would like to speed up the cooking time..Note: Microwave zucchini for 2 to 3 minutes before stuffing it.
1 medium zucchini (washed and center removed )
1/2 cup cooked spinach(seasoned with olive oil, garlic, scallions, salt and pepper to taste)(cook ahead to save time.)
1/4 cup diced plum tomato (seeded)
2 tablespoons Pecorino Romano cheese
1/4 +cup shredded mozzarella cheese
1 cup bread(broken in pieces)
2 tablespoons milk
Wash zucchini..Cut in half lengthwise and hollow out center. Microwave for approx. 3 to 5 minutes. Set aside
Place bread, seasoned cooked spinach(use the olive oil you cooked the spinach in as well), tomato pieces, mozzarella and Romano cheeses in bowl, add milk and work together until mixture is thoroughly blended. Fill zucchini.
In a separate bowl put:
1- 14. 5 oz. can diced tomatoes
2 tsp. chopped fresh basil leaves or 1 tsp. dried basil
1/4 tsp. thyme
1/2 tsp. salt
1/4 tsp. red pepper
1/2 tsp. garlic powder
Heat oven to 350 degrees..
In a baking dish (13x9 in) place 4 tablespoons olive oil. Add 1/2 of tomato mixture. Place stuffed zucchini on top of mixture..Cover tightly and bake for 60 minutes. Take cover off, add remainder of tomato mixture, recover and bake an additional 15 minutes. Take out of oven add some additional shredded mozzarella for top and put back in oven until cheese melts. Zucchini should be tender,al dente, cooked not overcooked..If you like your zucchini softer cook an additional 15 minutes. Note: If you would like to speed up the cooking time..Note: Microwave zucchini for 2 to 3 minutes before stuffing it.
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| Scrumptious! |
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| Hollowed out..I left skin on |
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| Bread, chopped tomatoes, seasoned spinach, mozzarella and Pecorino Romano cheese, milk |
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| Place 1/2 tomato mixture in baking dish.. Place stuffed zucchini on top. Bake covered . From my kitchen to yours,  8/23/12 |
Your stuffed "boats" look delicious!! I love this great healthy recipe! Thanks for linking up! xoxo~
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