I made this stuffed zucchini when we made dinner for the priests back in November. It was November 18 to be exact. I actually saw this recipe when Paula Deen was making it with either her brother or her son and it looked delicious. You roast the zucchini cut side down for about 15 minutes. You then scoop out the pulp and put it in a pulp. You cook some onion with butter in a pan. Add in 10 oz dethawed and squeezed spinach, 1/2 cup sour cream, 1 cup cheddar, 1 cup stuffing bread crumbs, 1 tsp. poultry seasoning, salt, pepper, and the zucchini pulp. You mix it all together for a little bit and stuff it back into the zucchini. You then bake it for about 15 minutes. It is so yummy!
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