Fall is officially here! Squash varieties filled our bushel, and I felt inspired to create a stuffed squash that Robert thought was great fun to open up. This dish was super easy to make, and I was able to take the innards of the squash and turn it into Meadow's food for the evening using my Babycook. I love when it is so easy for the baby to share in our family meals!
Mushroom Stuffed Round Zucchini
4 Round Zucchini
1 large Leek
6 Crimini Mushrooms
1/2 cup fresh spinach
1/2 cup grated Parmesan Cheese
Pepper to Taste
Preheat the oven to 400.
Cut the top of the Round Zucchinis - about 1 inch from the top.
Scoop the insides of the Zucchini out (and use for a baby purée!)
Chop the Leek and Mushrooms.
Heat the Olive Oil in a skillet on medium high heat. Add the Leek and Mushrooms and sauté until soft.
Place the Round Zucchini on a baking sheet and drizzle with Olive Oil and Pepper to taste.
Divide the spinach and place in the bottom of the Zucchinis.
Drain the liquid from the Leek and Mushroom mixture, then divide the mixture into the Zucchinis.
Top with Parmesan Cheese.
Place the tops back on the Zucchini and cook for 1 hour.
I like to serve with a side of rice or polenta - something that can soak up the delicious mushroom/leek liquid that will pour out of your Zucchini when you cut into it.