Eight-Ball Zucchini Parmesan |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe calls for round, eight-ball variety zucchini, but the traditional shape will work just as well. From Cooking Light (June 2005). Ingredients:
1 slice french bread, torn into small pieces (1 ounce) |
1 1/2 lbs eight-ball zucchini (about 6 squash) |
1/2 cup packed spinach leaves |
8 basil leaves |
2 garlic cloves, minced |
1 small onion, peeled and quartered (about 5 ounces) |
3/4 teaspoon olive oil |
1 cup chopped plum tomato |
1/2 teaspoon salt |
1/4 cup grated fresh parmesan cheese |
flat leaf parsley, sprig (optional) |
Directions:
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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