Spinach and Mushroom Stuffed Zucchini

Spinach & Mushroom Stuffed Zucchini - Supper for a StealMy obsession with spinach and mushrooms is getting a little ridiculous. I now think it is not a dinner unless their is either spinach or mushrooms in the dish, preferably both. This combination is taking over my life and making it so easy to eat vegetarian almost every day.

I have drastically cut down on my red meat consumption. I’m now trying to eat it about every other month or less. Really, I won’t miss it because I never liked steak growing up. I do enjoy the occasional hamburger, but a loaded turkey burger can satisfy that craving.

As for chicken and fish, my goal is to eat more fish and less chicken. Chicken is currently my go to animal protein. I cook with it about twice a week and most of the time order it out at restaurants. Fish is a hard one for me, don’t get me wrong I absolutely love fish, but I get into a rut where I cook it the same way over and over.

Over the next few months I’m thinking of a rebrand for this blog focusing more on the healthy and delicious food I prepare and less on the menu planning. It’s just an idea floating about in my head at the moment, but don’t be surprised if it happens.

Now where were we? Oh yeah Spinach and Mushroom Stuffed Zucchini…

This Stuffed Zucchini makes a great light dinner or side dish. Serve it with some quinoa for a healthy and filling dinner.

I love that the Greek yogurt adds a little bit of creaminess and tartness to the dish.

Spinach and Mushroom Stuffed Zucchini

Spinach and Mushroom Stuffed Zucchini
 
Prep time
Cook time
Total time
 
Serves: 2-4
Ingredients
  • 2 large zucchini squash, halved lengthwise
  • cooking spray
  • salt and pepper
  • 1 tablespoon olive oil
  • ½ small onion, diced
  • 8 oz mushrooms, chopped
  • 1 clove of garlic, minced
  • ½ cup frozen chopped spinach, thawed and squeezed dry
  • ¼ cup Greek yogurt
  • ½ cup mozzarella cheese, divided
Instructions
  1. Preheat oven to 400 degrees.
  2. Spray cut side of zucchini with cooking spray and sprinkle with salt and pepper. Place cut side down on a foil lined baking sheet and cook 15 minutes. Scoop out pulp and drain in a colander.
  3. While zucchini is cooking heat skillet over medium heat, add olive oil and saute onion and mushrooms 7-10 minutes. Add garlic and cook for an additional 1-2 minutes.
  4. Remove onion, mushroom, and garlic to a bowl. Stir in spinach, Greek yogurt, and half of the mozzarella cheese. Mix in the drained squash pulp.
  5. Divide the mixture into fourths and scoop into the zucchini shells. Top with remaining cheese and bake 15-20 minutes.

 

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