Mushroom And Spinach Stuffed Zucchini

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 3
• 3 medium zucchini
• 1 cup minced onion
• 3 cloves garlic, pressed or minced
• 1/2 teaspoon salt
• 1 teaspoon extra virgin olive oil
• 3 cups chopped portabella mushrooms, caps and tender stems
• 1 teaspoon dried dill
• 1 tablespoon dry sherry
• 2 teaspoons soy sauce
• 5 ounces spinach (5 cups, lightly packed)
• 1 cup cooked brown rice
• salt
• black pepper
• 3/4 cup tomato juice or 3/4 cup v8 vegetable juice (sometimes i use spaghetti sauce with a bit of water added)
• 1/2 cup grated fontina cheese

Recipe

• 1 slice the zucchini in half lengthwise and, using a small spoon, scoop out the insides of the zucchini to leave a fillable shell.
• 2 set aside.
• 3 in a skillet, saute the onions, garlic, and salt in the oil on low heat, stirring often, until the onions soften.
• 4 add the mushrooms, dill, sherry, and soy sauce and cook for about 5 minutes more.
• 5 when the mushrooms are just tender, remove from the heat and set aside.
• 6 preheat the oven to 350*f.
• 7 while the mushrooms are cooking, rinse and stem the spinach.
• 8 in a saucepan, steam the spinach leaves in enough water to cover until wilted but still bright green.
• 9 drain and add it to the sauteed vegetables.
• 10 stir in the rice and add salt and pepper to taste.
• 11 pour the tomato juice evenly around the bottom of an unoiled 8x12" glass or nonreactive baking dish.
• 12 press and mound 1/6 of the filling into each zucchini shell and arrange them in the baking dish.
• 13 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.
• 14 uncover and bake for another 5 to 10 minutes, until the tops are browned.