Eight-Ball Zucchini Parmesan

Side Dishes.

Eight-Ball Zucchini Parmesan


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)


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