Vegetarian Stuffed Zucchini

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 8 medium zucchini
• 1 large onion, diced
• 1 large green pepper, diced
• 1 -2 clove garlic, minced (or 3 or 4)
• 1/2 cup margarine
• 1 (10 ounce) package frozen spinach, thawed and drained
• 1 (4 ounce) can mushroom stems and pieces, drained
• 2 eggs
• 1 1/3 cups italian seasoned breadcrumbs
• 1 (28 ounce) jar of your favorite tomato-based pasta sauce
• salt
• garlic powder
• oregano
• 1/3 cup burgundy wine
• 8 ounces swiss cheese or 8 ounces mozzarella cheese, shredded

Recipe

• 1 preheat oven to 325 degrees.
• 2 cut zucchini in halves, lenghtwise and scoop out seeds, leaving a 1-inch shell intact.
• 3 steam (or boil) zucchini shells 3-4 minutes.
• 4 saute onion, greeen pepper, and garlic in butter.
• 5 add spinach; stir to combine and coat well.
• 6 cool, then add mushrooms, eggs, bread crumbs, and seasonings to taste; add wine.
• 7 place zucchini in baking dish and fill with stuffing mix.
• 8 cover with sauce, and sprinkle with cheese.
• 9 bake for 20-25 minutes, until cheese is bubbly.