Sunday, April 28, 2013

Stuffed Zucchini & Squash

3 zucchini
3 yellow squash
One 8-ounce package of mushrooms, chopped
2 T butter
Olive oil
1 lb bacon, cooked and crumbled
2 cloves garlic, minced
10-ounce bag of spinach, stems removed
2 Roma tomatoes, sliced
1/4 C shredded parmesan cheese
1 C shredded mozzarella cheese

Trim one side of the squash and zucchini off.  Scrape out the seeds.  Set aside.

Heat the butter in a large skillet over medium high heat.  Drizzle in some olive oil.  Cook the mushrooms until tender.  Add in the garlic and all of the spinach and cook until it's reduced and tender.  Remove from heat. Stir in the bacon and the parmesan cheese.

Preheat the oven to 350 degrees.  Drizzle the squash and zucchini with olive oil and season with salt and pepper.  Stuff each one with the bacon, spinach and mushroom mixture.  Put the shredded mozzarella and the sliced tomatoes over the tops of the squash.  Cook 25-30 minutes or until the squash and zucchini are tender, the tomatoes are browned and the cheese is melted.

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