Stuffed Zucchini
Stuffed zucchini works as an appetizer or a side, and it is a tidy way to use the whole vegetable. The zucchini are boiled briefly so the shells soften, then the scooped-out pulp goes into the filling with spinach, onions, garlic and mushrooms. Beaten egg stirred in off the heat binds everything, so the stuffing holds together as it bakes under a dusting of paprika.
Instructions
Heat the oven to 350°F (180°C). Trim the ends from the zucchini, then boil them in a covered pot for 5 minutes. Drain them and keep them covered.
Cut each zucchini in half lengthwise. Scoop out the pulp, leaving a shell about ¼ inch (0.75 cm) thick, and chop the pulp you removed.
Heat the olive oil in a sauté pan. Add the chopped zucchini pulp, spinach, onions and garlic, and sauté for 5 minutes. Stir in the mushrooms and cook for another 3 minutes.
Take the pan off the heat. Add the eggs, salt and pepper, and mix well so the egg is evenly distributed through the filling.
Spoon the filling into the zucchini shells and sprinkle the tops with paprika. Bake for 30 minutes.
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