Eight-Ball Zucchini Parmesan

Yield

6

Prep time

10 Min

Cook time

40 Min

Total time

50 Min

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EIGHT–BALL ZUCCHINI PARMESAN

Eight-ball zucchini is a round, softball-sized variety of summer squash. 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)
• ½ c spinach leaves
• 8 basil leaves
• 2 garlic cloves, minced
• 1 small onion, peeled and quartered (about 5 ounces)
• ¾ teaspoon olive oil
• 1 cup chopped plum tomato
• ½ teaspoon salt
• ¼ cup (1 ounce) grated fresh Parmesan cheese
• Flat-leaf parsley sprigs (optional)

Instructions

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.

Notes:

Source: myrecipes.com/recipe/eight-ball-zucchini-parmesan

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