Stuffed Zucchini

Another use-what's-in-the-fridge night including another delicious giant zuke from Ferrari Farms (thanks, Cheri and Dorian!).  The marinara on top was an afterthought when the top of the filling looked dry as it was baking; next time I will probably either mix it in, or omit it but cover the tops with foil while baking.  Soooo good!

Make sure you drain the meat mixture and squeeze the spinach really dry.  Mushrooms and zucchinis put out a lot of liquid when cooked, and if your filling is too moist the whole thing will be soupy.

Stuffed Zucchini


Ingredients:

• olive oil
• 2 large zucchinis
• Tastefully Simple Seasoned Salt
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 pound lean ground sirloin
• 1 (8 oz. bag) trumpet mushrooms
• 1 large handful frozen spinach, thawed and squeezed dry
• 1/2-ish cup crumbled feta cheese
• 1 egg
• a few tablespoons prepared marinara sauce (optional)

Directions:

• Pre-heat oven to 350 degrees F.  Spray a baking sheet with olive oil and set aside.
• Cut the zukes in half and remove the pulp, keeping a 1/2-inch border all around.  Chop and reserve the pulp.  Place the zuke halves cut side up on the sprayed baking sheet and sprinkle lightly with TSSS.  Set aside.
• In a skillet over medium heat, saute the onion and garlic in a tablespoon of olive oil until soft. Add the ground sirloin, some TSSS to taste, and brown.  Drain.
• Add the reserved zucchini pulp, mushrooms and spinach and continue to saute until the mushrooms are soft.  Drain.  Remove from heat and let cool for 5 minutes.
• Add the feta and egg and combine.
• Divide the mixture into fourths and fill each zucchini half.  Cover with foil (so they don't dry out) and bake for 25 - 30 minutes.  Remove the foil (and top each zuke with a little marinara sauce - optional) and continue baking for another 5 - 10 minutes until the zukes are tender (but not mushy).