snacklunchdinnerVegetarianPescatarianGluten-freeDairy-freeNo added sugar

Stuffed Zucchini

Name: Stuffed Zucchini
Yield: 4 servings
Ingredients: 6 zucchini (courgettes); 3 tbsp olive oil; 10 oz (280 g) chopped frozen spinach, thawed and drained; 2 onions, finely chopped; 8–10 oz (220–280 g) button mushrooms (canned or fresh), finely chopped; 2 eggs, lightly beaten; Salt; Pepper; Paprika; 4 cloves garlic, minced

Stuffed zucchini can be served as an appetizer or as a side dish.

From Wikibooks CookbookNo reviews yet· 0 commentsEasy0 made it

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Ingredients

Makes

6 zucchini (courgettes)
3 tbsp olive oil
10 oz (280 g) chopped frozen spinach, thawed and drained
2 onions, finely chopped
8–10 oz (220–280 g) button mushrooms (canned or fresh), finely chopped
2 eggs, lightly beaten
Salt
Pepper
Paprika
4 cloves garlic, minced

Ingredients for 4 servings (2.1 kg) · the original recipe

Method

1
Preheat oven to 350°F (180°C).
Oven
2
Trim ends of zucchini and boil, covered, for 5 minutes. Drain and cover.
3
Cut in half lengthwise.
4
Scoop out pulp, leaving a ¼ inch (0.75 cm) shell. Chop the removed pulp.
5
Heat olive oil in sauté pan.
6
Sauté zucchini pulp, spinach, onions, and garlic for 5 minutes.
7
Add mushrooms and sauté another 3 minutes.
8
Remove from heat, add eggs, salt, and pepper, and mix well.
9
Spoon filling into shells.
10
Sprinkle with paprika.
11
Bake for 30 minutes.
Oven

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.