Thursday, September 8, 2011
Zucchini is abundant during the summer months.
Grocery stores are overflowing and Zucchini is super cheap.
The local vegetable stands offer small, medium or large “cups” grown fresh in the seller’s garden.
I love Zucchini.
I always purchase the large “cup”.
This summer I have fried, boiled, grilled, sautéed Zucchini.
I have also used it raw in salads.
Craving a prelude to the soon to come winter comfort food; I decided to stuff the Zucchini.
It is a easy and satisfying recipe.
The now double digits (10) “Rooster” never fussed about it being green and a vegetable.
I'm joining Full Plate Thursday this week over at: http://mizhelenscountrycottage.blogspot.com/2011/09/full-plate-thursday-9-8-11.html
5 zucchini squash washed and cut in half lengthwise
2 cloves of garlic minced
3 tablespoons olive oil
½ teaspoon of salt
½ teaspoon of black pepper
3 tablespoons of butter
1 cup onion diced
1 cup flavored stuffing mix
½ cup fat free sour cream
1 package frozen spinach thawed and squeezed dry
1 cup sharp shredded cheese
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. Mix in minced garlic and cook for a minute. 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.