1. 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. 2. 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 more minutes. When the mushrooms are just tender, remove from heat and set aside. 3. Preheat the oven to 350 F. 4. 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. 5. Pour the tomato juice evenly around the bottom of an unoiled 8x12 inch 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. Copyright credit: 1996 by Vegetable Kingdom, Incup ? 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK
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|Serving Size: 1 Serving (1620g)|
|Recipe Makes: 1|
|Calories from Fat: 390 (26%)|
|Amt Per Serving||% DV|
|Total Fat 43.3g||58 %|
|Saturated Fat 14.6g||73 %|
|Monounsaturated Fat 15.7g|
|Polyunsanturated Fat 10g|
|Cholesterol 62.6mg||19 %|
|Sodium 978.4mg||34 %|
|Potassium 4817.8mg||127 %|
|Total Carbohydrate 236.7g||70 %|
|Dietary Fiber 25.1g||100 %|
|Sugars, other 211.6g|
|Protein 51.8g||74 %|
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Calories per serving: 1503
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