Thursday, September 13, 2012

Stuffed Zucchini



Stuffed Zucchini with Spinach and Feta 
and 
Stuffed Yellow Squash with Sauteed Vegetables and Goat Cheese



3 Medium Zucchini
3 Medium Yellow Squash
6 Large handfuls of stemmed and chopped baby spinach
1 Large Onion Diced
1 Red Bell Pepper Diced
1 Green Bell Pepper Diced
6 Large Chopped Mushrooms
Goat Cheese
Feta Cheese
Olive oil for sautéing
Salt and Pepper
Bread Crumbs (optional)

Cut the zucchini and squash in half both length and width wise and scrape out the seeds leaving the ends intact, creating little boats.

Sauté half the onion, the peppers, and mushrooms until soft and season with salt and pepper. Mix goat cheese, fill the yellow squash, and top with bread crumbs if desired.  Bake at 350 until the squash is soft but not mushy.

Sauté the other half of the onion and the spinach until the onions are translucent. Mix with feta, fill the zucchini, and top with bread crumbs if desired.  Bake at 350 until the zucchini is soft but not mushy.





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