Eight-Ball Zucchini Parmesan |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Eight-ball zucchini is a round, softball-sized variety of summer squash. You can find it at farmers' markets, or purchase it from specialty produce purveyors such as Frieda's ( ). This recipe is equally delicious when made with the more commonly found long, slender zucchini squash. Ingredients:
1 (1-ounce) slice french bread, torn into small pieces |
6 eight-ball zucchini (about 1 1/2 pounds) |
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 (1 ounce) grated fresh parmesan cheese |
flat-leaf parsley sprigs (optional) |
Directions:
1. Preheat oven to 350°.
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. Steam zucchini shells, covered, 6 minutes or until tender. Drain, cut sides down, on several layers of heavy-duty paper towels.
4. Place zucchini pulp in food processor; process until finely chopped. Spoon into a bowl. Place spinach, basil, garlic, and onion in food processor; process until finely chopped.
5. Heat olive oil in a large nonstick skillet over medium heat. Add spinach mixture; cook 3 minutes, stirring occasionally. Add zucchini pulp, tomato, and salt; cook 8 minutes, stirring occasionally. Remove from heat; stir in breadcrumbs.
6. Fill each zucchini half with about 2 1/2 tablespoons zucchini mixture. Sprinkle evenly with cheese. Bake at 350° for 20 minutes or until cheese melts. Garnish with parsley, if desired.
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