Florentine Grain Stuffed Zucchini

  • Prep Time: 10 min
  • Cook Time: 50 min
  • Servings: 6

The cheesy, spinach and grain filling in this recipe is tasty enough to serve on its own, but when stuffed into tender zucchini, becomes a company worthy dish that will please just about anyone.

Florentine Grain Stuffed Zucchini

  • Prep Time: 10 min
  • Cook Time: 50 min
  • Servings: 6

The cheesy, spinach and grain filling in this recipe is tasty enough to serve on its own, but when stuffed into tender zucchini, becomes a company worthy dish that will please just about anyone.

INGREDIENTS

  • 1 pkg (250 g) GEOVITA Rice, Buckwheat & Split Pea Blend
  • 1 tbsp (15 mL) butter or olive oil
  • 1 1/2 cups (375 mL) sodium-reduced vegetable broth
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tub (142 g) baby spinach (or about 8 cups/2 L)
  • 2 cups (500 mL) shredded Italian style cheese blend, divided
  • 1/2 cup (125 mL) mayonnaise
  • 1 tsp (5 mL) finely grated lemon zest (optional)
  • 3 medium zucchini (about 7 oz/225 g each)
  • 2 cups (500 mL) marinara sauce, divided

DIRECTIONS

  1. Heat butter in a large, deep skillet set over medium heat. Add onion and garlic; sauté for 3 to 4 minutes or until translucent. Add Geovita blend and broth; bring to a boil. Reduce heat to medium-low and cook, covered, for 8 minutes.
  2. Arrange spinach in an even layer over skillet; cover and cook for 2 additional minutes. Uncover and stir until wilted and combined. Remove from the heat; stir in 1 cup (250 mL) cheese, mayonnaise and lemon zest (if using).
  3. Meanwhile, preheat oven to 400°F (200°C).
  4. Cut zucchini in half lengthwise and trim as needed to fit a 9 x 13-inch (3 L) baking dish. Use a melon baller or spoon to scoop out seeds in centre making a hollow for stuffing.
  5. Spread half of the marinara sauce in baking dish. Fill zucchini with grain-spinach mixture, mounding as needed. Place on sauce. Drizzle with remaining sauce. (Any leftover filling can be placed in a heat-proof dish and added to the oven halfway through baking to heat through.)
  6. Cover and bake for 30 minutes. Uncover and sprinkle with remaining cheese; bake for 5 to 10 additional minutes or until cheese is melted.

Tips:

  • Make ahead: Assemble stuffed zucchini in baking dish and reserve in the refrigerator for up to 2 days. Place dish in a cold oven to allow the dish to warm up while the oven preheats. Add an 5 extra minutes to the bake time if needed.
  • For a simplified dish, omit the zucchini. If not using an oven-proof skillet, transfer the mixture to a buttered casserole dish. Spread 1 cup (250 mL) marinara sauce over top and sprinkle with remaining cheese. Bake in the preheated oven for 15 minutes or until bubbly and cheese is melted.

INGREDIENTS

  • 1 pkg (250 g) GEOVITA Rice, Buckwheat & Split Pea Blend
  • 1 tbsp (15 mL) butter or olive oil
  • 1 1/2 cups (375 mL) sodium-reduced vegetable broth
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tub (142 g) baby spinach (or about 8 cups/2 L)
  • 2 cups (500 mL) shredded Italian style cheese blend, divided
  • 1/2 cup (125 mL) mayonnaise
  • 1 tsp (5 mL) finely grated lemon zest (optional)
  • 3 medium zucchini (about 7 oz/225 g each)
  • 2 cups (500 mL) marinara sauce, divided

DIRECTIONS

  1. Heat butter in a large, deep skillet set over medium heat. Add onion and garlic; sauté for 3 to 4 minutes or until translucent. Add Geovita blend and broth; bring to a boil. Reduce heat to medium-low and cook, covered, for 8 minutes.
  2. Arrange spinach in an even layer over skillet; cover and cook for 2 additional minutes. Uncover and stir until wilted and combined. Remove from the heat; stir in 1 cup (250 mL) cheese, mayonnaise and lemon zest (if using).
  3. Meanwhile, preheat oven to 400°F (200°C).
  4. Cut zucchini in half lengthwise and trim as needed to fit a 9 x 13-inch (3 L) baking dish. Use a melon baller or spoon to scoop out seeds in centre making a hollow for stuffing.
  5. Spread half of the marinara sauce in baking dish. Fill zucchini with grain-spinach mixture, mounding as needed. Place on sauce. Drizzle with remaining sauce. (Any leftover filling can be placed in a heat-proof dish and added to the oven halfway through baking to heat through.)
  6. Cover and bake for 30 minutes. Uncover and sprinkle with remaining cheese; bake for 5 to 10 additional minutes or until cheese is melted.

Tips:

  • Make ahead: Assemble stuffed zucchini in baking dish and reserve in the refrigerator for up to 2 days. Place dish in a cold oven to allow the dish to warm up while the oven preheats. Add an 5 extra minutes to the bake time if needed.
  • For a simplified dish, omit the zucchini. If not using an oven-proof skillet, transfer the mixture to a buttered casserole dish. Spread 1 cup (250 mL) marinara sauce over top and sprinkle with remaining cheese. Bake in the preheated oven for 15 minutes or until bubbly and cheese is melted.