I know you love your stuffed zucchini but you must try mine!!
I doubled the recipe because I made them for a dinner party my parents are having tonight. You have to see how many I made
6 zucchini
2 sweet onions, finely diced
2 T olive oil
8 oz white mushrooms, finely diced
1 10oz package frozen chopped spinich, defrosted and strained
4 cloves garlic, crushed
2 eggs
2-3 heaping T flour (enough to thicken the liquid sauteing will produce)
1 heaping T both onion soup consumme and mushroom soup consumme
salt and pepper to taste and paprika to beautify
1. boil zucchini in a pot of salted water for 7 minutes
2. slice zucchinis and scoop out flesh
3. saute onions with salt and pepper in olive oil till softened
4. add other vegis and saute for 10 minutes
5. add flour and consumes then take off stove and add eggs
6. sprinkle paprika on top and cook at 350 for 25 minutes or till browned on top
The stuffed zucchini were a huge hit with our crowd! They added color, flavor, and texture to the serving platters. Our vegetarian guests were particularly thrilled with them. Thanks for adding such a creative and delicious touch to our celebration!
ReplyDeleteSho- can I use egg whites or will it not be as good? Gonna definitely make this, clint and I are eating only fruits and vegetables for the next month!
ReplyDeleteAbsolutely! The goal is to thicken the mix so I would use 2 egg whites instead of 1 and replace flour for quinoa to amp up the protein while achieving the same goal of thickening. Happy stuffing!
ReplyDeletePrinting this recipe out. Yum!!
ReplyDelete