Spinach Stuffed Zucchini One Of Paulas Food

BAKED SPINACH AND ZUCCHINI

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-14-by-2-inch oval baking dish, or six individual cast-iron pans, with 2 tablespoons of the melted butter and set aside.
• Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium-high heat. Add the scallions and zucchini and saute for 2 minutes. Add the garlic and cook for one minute. Lightly press most of the water out of the spinach and add it to the pan. Add the rice, basil, parsley, nutmeg, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and toss well. Transfer to the prepared baking dish.
• In a medium bowl, whisk together the eggs, cream, the -remaining 2 tablespoons melted butter, and the 1/4 cup Parmesan. Pour the mixture over the spinach and zucchini and smooth the top. Sprinkle with some extra Parmesan and the Gruyere. Bake for 20 to 30 minutes, until a knife inserted in the center comes out clean.

SPINACH STUFFED ZUCCHINI

Steps:

• Preheat oven to 400 degrees F.
• Brush cut side of zucchini with olive oil; sprinkle with salt and pepper. Place zucchini, cut side down, on a lined baking sheet. Bake 15 minutes, or until tender. Scoop out pulp, keeping shells intact; reserve pulp. Reduce heat to 350 °F.
• In a large skillet, melt butter over medium heat. Add onion; cook 5 minutes or until transparent. To the skillet, add stuffing mix, spinach, sour cream, cheddar and zucchini pulp. Mix together and add salt and pepper, to taste. Cook for 3 minutes. Spoon mixture evenly into zucchini shells. Place on baking sheet, and bake 15 to 20 minutes, or until heated through.

SPINACH STUFFED ZUCCHINI - ONE OF PAULA'S

Steps:

• Preheat oven to 400 degrees F.
• Brush cut side of squash with olive oil; sprinkle with salt, and pepper. Place squash, cut side down, on a lined baking sheet. Bake 15 minutes, or until tender. Scoop out pulp, keeping shells intact; reserve pulp. Reduce heat to 350 degrees F.
• In a large skillet, melt butter over medium heat. Add onion; cook 5 minutes or until transparent. To the skillet, add stuffing mix, spinach, sour cream, Cheddar and squash pulp. Mix together and add salt and pepper, to taste. Cook for 3 minutes. Spoon mixture evenly into squash shells. Place on baking sheet, and bake 15 to 20 minutes, or until heated through.

STUFFED ZUCCHINI BITES WITH SPINACH AND RICOTTA

Steps:

• Preheat the oven to 375 degrees F. Using a melon baller, carefully scoop out a little spot in the center of each zucchini round for the filling to sit, making sure to leave about a 1/2-inch "floor" at the bottom. Put the scooped zucchini centers on a cutting board, season with salt and pepper and chop.
• Heat the oil in a large skillet over medium heat. Add the scallions and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook, stirring frequently, until fragrant, 30 seconds to 1 minute. Add the mushrooms and chopped zucchini centers and cook, stirring frequently, until the mushrooms release their liquid and the zucchini start to soften, 5 to 7 minutes. Stir in the spinach and cook until wilted, 1 to 2 minutes. Remove from the heat and drain off any excess liquid. Stir in the ricotta and season with salt and pepper.
• Stuff the zucchini cups with the filling and bake on a rimmed baking sheet until the zucchini is cooked through, 25 to 30 minutes.

CHEESY ZUCCHINI & SPINACH-STUFFED EGGPLANT

Steps:

• Heat oil in large skillet on medium-high heat. Add eggplant halves, cut sides down; cook 5 min. Remove from skillet; cool slightly.
• Heat oven to 375ºF. Scoop flesh from eggplant halves, leaving 1/4-inch-thick shells. Chop half the eggplant flesh; refrigerate remaining eggplant flesh for another use.
• Mix cream cheese spread and pesto until blended; set aside. Add zucchini to same skillet; cook 5 min., stirring frequently. Stir in chopped eggplant and spinach; cook and stir 2 min. or just until spinach is wilted. Transfer to large bowl. Add half the cream cheese mixture, mozzarella, pasta sauce and egg; mix well.
• Spread heaping tablespoon of the remaining cream cheese mixture onto bottom of each eggplant shell. Cover with zucchini mixture; sprinkle with Parmesan. Place on baking sheet; cover loosely with foil.
• Bake 20 min. Meanwhile, cook pancetta in small skillet until crisp and golden brown, stirring occasionally; drain well.
• Top eggplant with pancetta; bake, uncovered, 10 min.