Eight-Ball Zucchini Parmesan

Eight-Ball Zucchini Parmesan


1. Preheat oven to 350°F.

2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Set aside.

3. Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Set pulp aside.

4. Steam zucchini shells, covered, 6 minutes or until tender. Drain, cut sides down, on several layers of heavy-duty paper towels.

5. Place zucchini pulp in food processor; process until finely chopped. Spoon into a bowl.

6. Place spinach, basil, garlic, and onion in food processor; process until finely chopped.

7. Heat olive oil in a large nonstick skillet over medium heat.

8. Add spinach mixture; cook 3 minutes, stirring occasionally.

9. Add zucchini pulp, tomato, and salt; cook 8 minutes, stirring occasionally.

10. Remove from heat; stir in breadcrumbs.

11. Fill each zucchini half with about 2 1/2 tablespoons zucchini mixture.

12. Sprinkle evenly with cheese.

13. Bake for 20 minutes or until cheese melts. Garnish with parsley, if desired.

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Nutrition

Ingredients