Ingredients
| Quantity | Ingredients |
|---|---|
| 1 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 tsp | olive oil |
| 1 cup | chopped plum tomato |
| 1/2 tsp | salt |
| 1/4 cup | grated fresh Parmesan cheese |
| Flat-leaf parsley sprigs (optional) |
Directions
Preheat oven to 350°.
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 at 350° for 20 minutes or until cheese melts. Garnish with parsley, if desired.
Makes 6 servings.
Nutrition Information per two zucchini halves: CALORIES 67(30% from fat); FAT 2.2g (sat 0.9g,mono 0.9g,poly 0.3g); IRON 0.8mg; CHOLESTEROL 3mg; CALCIUM 87mg; CARBOHYDRATE 9g; SODIUM 316mg; PROTEIN 4g; FIBER 2g
Source: find.myrecipes.com