Moosewood Stuffed Zucchini Food

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.

VEGETARIAN GREEK STUFFED ZUCCHINI

Steps:

• Preheat the oven to 375*F.
• Lightly oil a baking sheet.
• Slice the zucchini in half lengthwise.
• With a paring knife, score the flesh about 1/2 inch deep.
• Place the cut sides down on the baking sheet.
• Sprinkle with the sherry and cover with foil.
• Bake for about 20 minutes, until yielding but still firm.
• While the zucchini bakes, make the sauce.
• Heat the oil in a saucepan, add the onions and garlic, and saute for about 10 minutes, until the onions are translucent.
• Add the tomato paste, tomatoes, oregano, cinnamon, and sherry.
• Then bring to a boil; reduce the heat and simmer for 10 to 15 minutes.
• Add the salt and pepper to taste.
• Cover and set aside.
• While the sauce is simmering, prepare the filling.
• Saute the onions and garlic in the oil for about 10 minutes, until the onions are translucent.
• In a bowl, combine the sauteed onions with the walnuts, feta, currants, and lemon juice.
• Stir in the rice.
• When the zucchini is tender, use a spoon to scoop out the flesh, leaving a thin 1/4 inch shell.
• Chop the flesh and add it to the filling.
• Mound the filling in the shells and sprinkle with seasoned bread crumbs and olive oil, if desired.
• Bake, uncovered, for about 10 to 15 minutes.
• To serve, ladle some of the tomato sauce onto each plate.
• Place a stuffed zucchini on the sauce and top with grated feta.
• Garnish with oregano leaves, if you wish.
• Enjoy!

MOOSEWOOD STUFFED ZUCCHINI

Steps:

• Preheat oven to 375°F.
• Scoop out the insides of zucchinis to leave 1/2 inch rim. Chop innards into tiny bits and saute in butter with onions and garlic until soft. Salt and pepper to taste. Remove from stove top, set aside.
• In a large bowl combine eggs, cheeses, parsley. dill and flour. Drain zucchini and add to the large bowl with egg and cheese mixture. Mix until combined. Fill zucchini cavities and dust top with paprika.
• Bake for 30 minutes or until filling solidifies.