Chicken, Mushroom and Spinach Stuffed Zucchini
Why I Love This Recipe
This recipe is an adaption of the Moosewood Restaurant's Mushroom and Spinach Stuffed Zucchini. Obviously, their version is vegetarian. I've substituted chicken in place of brown rice and broth in place of sherry. They also use fontina cheese. If you haven't tried Moosewood's cookbooks, you should. They are by far some of my favorite cookbooks.
Ingredients You'll Need
3 medium zucchini
1 c. chopped onions
2 garlic cloves, minced
1/2 t. salt
1 t. extra-virgin olive oil
3 c. chopped mushrooms
1 t. dried dill
1 T. chicken broth
2 t. soy sauce
5 oz. spinach
1 c. shredded cooked chicken
salt and pepper to taste
3/4 c. tomato juice (I sometimes use leftover pizza sauce)
1/2 c. mozzerella (or cheese of your choice)
Slice zucchini in half lengthwise and scoop out the insides to leave a fillable shell. Set aside.
Saute onions, garlic, and salt in oil on low heat, stirring often, until onions soften. Add muschrooms, dill, broth, and soy sauce and cook for about 5 more minutes. When the mushrooms are just tender, remove the heat and set aside.
Preheat oven to 350 degrees.
While the mushrooms are cooking, rinse and stem the spinach. Steam the spinach leaves in enough water to cover until wilted but still bright green. Drain and add to sauteed vegetables. Stir in chicken and season to taste.
Pour tomato juice in bottom of 8x12inch baking dish. Press and mound 1/6 of filling into each zucchini shell and arrange them in the baking dish. Sprinkle with grated cheese, cover the pan tightly with foil, and bake for about 30 minutes, until the zucchini are tender and easily pierced with a fork. Uncover and bake for another 5 minutes, until tops are browned.