Welcome to Bumblemom. As my name suggestions, I’m bumbling along as best I can as I navigate a new culture, kids, and style.

Mushroom Stuffed Round Zucchini

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

  • Olive Oil

  • 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.  

Zucchini, Radish, & Polenta with Dijon Vinaigrette

Dutch Apple Baby