Cookbook:Stuffed Zucchini

Stuffed zucchini can be served as an appetizer or as a side dish.

Ingredients

 * 6 zucchini (courgettes)
 * 3 tbsp olive oil
 * 10 oz (280 g) chopped frozen spinach, thawed and drained
 * 2 onions, finely chopped
 * 8–10 oz (220–280 g) button mushrooms (canned or fresh), finely chopped
 * 2 eggs, lightly beaten
 * Salt
 * Pepper
 * Paprika
 * 4 cloves garlic, minced

Procedure

 * 1) Preheat oven to 350°F (180°C).
 * 2) Trim ends of zucchini and boil, covered, for 5 minutes. Drain and cover.
 * 3) Cut in half lengthwise.
 * 4) Scoop out pulp, leaving a ¼ inch (0.75 cm) shell. Chop the removed pulp.
 * 5) Heat olive oil in sauté pan.
 * 6) Sauté zucchini pulp, spinach, onions, and garlic for 5 minutes.
 * 7) Add mushrooms and sauté another 3 minutes.
 * 8) Remove from heat, add eggs, salt, and pepper, and mix well.
 * 9) Spoon filling into shells.
 * 10) Sprinkle with paprika.
 * 11) Bake for 30 minutes.