Mushroom- and Spinach-Stuffed Zucchini


Serves 3; Prep time: 30 minutes; Baking time: 30 minutes


  • 3 medium zucchini
  • 1 cup minced onions
  • 2 large garlic cloves, minced or pressed
  • 1/2 tsp salt
  • 1 tsp olive oil
  • 2 cups chopped portabella mushrooms, caps and tender stems
  • 1 tsp dried dill (or 2 tsp fresh)
  • 2 Tbsp dry sherry
  • 2 tsp soy sauce
  • 5 ounces spinach (5 cups, lightly packed)
  • 1 cup cous cous
  • salt and black pepper to taste
  • 3/4 cup tomato juice
  • 1/2 cup grated Parmesan cheese


  1. Preheat oven to 350 degrees.
  2. 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.
  3. In a skillet, suate 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 more minutes.  When the mushrooms are just tender, remove from the heat and set aside.
  4. 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 cous cous and add salt and pepper to taste.
  5. Pour the tomato juice evenly around the bottom of an unoiled 8×12-inch 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.

Source: Moosewood Restaurants Low-Fat Favorites, with a few modifications

Good to serve with: London Broil and Roasted Asparagus


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