Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

This recipe calls for round, eight-ball variety zucchini, but the traditional shape will work just as well. From Cooking Light (June 2005).

Ingredients Nutrition

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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