Ingredients
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3 medium zucchini
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1 cup minced onion
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3 cloves garlic, pressed or minced
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1/2 teaspoon salt
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1 teaspoon extra virgin olive oil
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3 cups chopped portabella mushrooms, caps and tender stems
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1 teaspoon dried dill
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1 tablespoon dry sherry
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2 teaspoons soy sauce
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5 ounces spinach (5 cups, lightly packed)
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1 cup cooked brown rice
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salt
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black pepper
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3/4 cup tomato juice or 3/4 cup V8 vegetable juice (sometimes I use spaghetti sauce with a bit of water added)
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1/2 cup grated Fontina cheese
Instructions
- Slice the zucchini in half lengthwise and, using a small spoon, scoop out the insides of the zucchini to leave a fillable shell.
- Set aside.
- In a skillet, saute the onions, garlic, and salt in the oil on low heat, stirring often, until the onions soften.
- Add the mushrooms, dill, sherry, and soy sauce and cook for about 5 minutes more.
- When the mushrooms are just tender, remove from the heat and set aside.
- Preheat the oven to 350*F.
- While the mushrooms are cooking, rinse and stem the spinach.
- In a saucepan, steam the spinach leaves in enough water to cover until wilted but still bright green.
- Drain and add it to the sauteed vegetables.
- Stir in the rice and add salt and pepper to taste.
- Pour the tomato juice evenly around the bottom of an unoiled 8x12" glass or nonreactive baking dish.
- Press and mound 1/6 of the filling into each zucchini shell and arrange them in the baking dish.
- Sprinkle on the 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 to 10 minutes, until the tops are browned.