Spinach Stuffed Zucchini One Of Paulas Recipes

MUSHROOM AND SPINACH STUFFED ZUCCHINI

Steps:

• Slice the zucchini in half lengthwise and, using a small spoon, scoop out the insides of the zucchini to leave a fillable shell.
• Set aside.
• In a skillet, saute the onions, garlic, and salt in the oil on low heat, stirring often, until the onions soften.
• Add the mushrooms, dill, sherry, and soy sauce and cook for about 5 minutes more.
• When the mushrooms are just tender, remove from the heat and set aside.
• Preheat the oven to 350*F.
• While the mushrooms are cooking, rinse and stem the spinach.
• In a saucepan, steam the spinach leaves in enough water to cover until wilted but still bright green.
• Drain and add it to the sauteed vegetables.
• Stir in the rice and add salt and pepper to taste.
• Pour the tomato juice evenly around the bottom of an unoiled 8x12" glass or nonreactive baking dish.
• Press and mound 1/6 of the filling into each zucchini shell and arrange them in the baking dish.
• Sprinkle on the grated cheese, cover the pan tightly with foil, and bake for about 30 minutes, until the zucchini are tender and easily pierced with a fork.
• Uncover and bake for another 5 to 10 minutes, until the tops are browned.

SPINACH-STUFFED ZUCCHINI

Steps:

• Trim off ends of zucchini, cook whole in boiling water 10-12 minutes. Drain thoroughly, halve lengthwise and scoop out centers; chip centers and add to spinach. In saucepan blend flour and milk, add spinach mixture. Cook and stir until thick.
• Place zucchini halves in shallow baking dish, sprinkle with salt, spoon spinach mixture into shells. Top with cheese and bacon Bake in 350 oven 15-20 minutes.

ZAVIOLI WITH SPINACH AND RICOTTA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix ricotta cheese, spinach, egg, and pepper together in a bowl.
• Grind basil, oil, and garlic together into a chunky paste using a mortar and pestle. Add pine nuts to the pesto; grind to the size of small peddles.
• Slice zucchini lengthwise into strips using a mandoline.
• Arrange 2 zucchini strips in the shape of a cross. Spoon some of the ricotta cheese mixture in the middle of the cross. Top with a dollop of pesto. Fold ends into the center to create a parcel, starting from the bottom end and moving clockwise. Secure with a toothpick. Repeat with remaining zucchini strips, ricotta cheese mixture, and pesto.
• Spread some of the pasta sauce in the bottom of a shallow baking dish. Arrange zucchini parcels on top, spacing them 1/2 inch apart. Spoon a bit of pasta sauce on top of each parcel. Sprinkle Parmiggiano-Reggiano cheese on top.
• Bake in the preheated oven until sauce and zucchini begin to brown, about 20 minutes.

SPINACH STUFFED SQUASH

Steps:

• Preheat oven to 400 degrees.
• Brush cut side of squash with olive oil; sprinkle with 1/4 tsp salt and the pepper.
• Place squash, cut side down, on a rimmed baking sheet.
• Bake 15 minutes or until tender.
• Scoop out pulp, keeping shells intact; reserve pulp.
• Reduce heat to 350 degrees.
• In a large skillet, melt butter over med heat.
• Add onion; cook 5 minutes or until tender.
• Stir in spinach and squash pulp; cook 3 to 4 minutes or until all liquid is absorbed.
• Remove from heat; stir in stuffing mix, cheese, sour cream and remaining salt.
• Spoon mixture evenly into squash shells.
• Place on the baking sheet, bake 15 to 20 minutes or until heated through.
• Serve immediately.

PASTA SHELLS WITH ZUCCHINI & SPINACH

Steps:

• FILLING: Melt butter over medium heat in a large, heavy dutch oven.
• Add onions& garlic; cook until onions are tender& wilted, stirring occasionally.
• PREPARE ZUCCHINI: Wash well, taste a bit of the skin from each& peel only if it tastes bitter.
• Grate& place in a colander in the sink.
• sprinkle with about 2 tsps of salt& let excess liquid drain for 30 minutes.
• Rinse with cold water to remove most of the salt& then toss on a clean tea towel (or paper towels) to dry before cooking.
• Add drained zucchini to dutch oven& cook until any moisture evaporates.
• PREPARE SPINACH: Wash well& trim off tough stems.
• Place leaves, with water from washing still clinging to them, in a large pot.
• Cook for a few minutes or just until leaves have wilted.
• Let cool, then wring dry in a clean tea towel& chop.
• Add spinach to the dutch oven and combine thoroughly.
• Remove from heat& allow the mixture to cool.
• Drain off excess liquid.
• Beat eggs in a medium sized bowl; add ricotta& beat until smooth.
• Add Parmesan and seasonings; mix well.
• Combine with vegetable mixture in the dutch oven, mix thoroughly; set aside.
• SAUCE: Melt butter in large, heavy pot; cook onions& garlic until tender and wilted.
• Add tomatoes, including their liquid, breaking up the tomatoes with a wooden spoon.
• Cook for 30- 45 minutes or until sauce has thickened.
• Purée and test for seasonings.
• Set aside.
• Pasta: Cook shells in a large pot of salted water, according to package directions until"el dente".
• Drain well and rinse with cold water to stop cooking and prevent sticking.
• Using a colander, gently shake shells to drain excess water.
• Lightly grease a 13 x 9 inch casserole dish.
• Spoon some of the filling into each shell& arrange, stuffed side up, in the casserole dish.
• Pour sauce over the shells& sprinkle with Parmesan cheese.
• (If you can only find small shells, just layer them on the bottom of the casserole dish, cover with a layer of filling, a layer of sauce and sprinkle with Parmesan).
• Bake at 350°F for 40-50 minutes or until heated through and bubbling.

IRAQI STUFFED ZUCCHINI (COUSA MASHI)

Steps:

• Wash and hollow out baby zucchini's cutting tops off where the stems grow. Put all together in a large pot. Discard innards.
• Cut tops off bell peppers and remove seeds and membrane. Add to pot including tops. Discard innards.
• Mix ground beef (CW rinses and drains), white Basmati rice, chopped onion, chopped flat leaf parsley, sea salt, to taste & baharat.
• Stuff each vegetable until just about full pressing lightly to make sure there are no air pockets. If you press to hard the result will be too dry.
• Cork each vegetable with stem end cutting to fit if too large. Return each.
• vegetable to the pot in as even a layer as possible.
• Keep remaining filling to side as it will be used in the sauce.
• Add tomato paste to some water and mix (whisk works best) until no lumps remain. Add to pot along with more water until just over top of the vegetables, Add some extra bahrat spice mix to taste, sea salt, and bring to the boil.
• Cover and cook until partially done adding remaining filling (it shouldn't be a lot) to the surrounding liquid so that once cooked it will form a sauce not a dry rice dish. So if needed add more water/sea salt. Boil/simmer until done.
• Remove vegetables and arrange on a large platter, spoon sauce around.
• Enjoy!