Eight-Ball Zucchini Parmesan

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READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Set aside.
  • 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.
  • 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.
  • 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.
  • Fill each zucchini half with about 2 1/2 tablespoons zucchini mixture.
  • Sprinkle evenly with cheese.
  • Bake for 20 minutes or until cheese melts. Garnish with parsley, if desired.
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