Eight-Ball Zucchini Parmesan
Eight-Ball Zucchini Parmesan might be just the side dish you are searching for. This recipe serves 6. One portion of this dish contains approximately 4g of protein, 2g of fat, and a total of 69 calories. 1 person found this recipe to be scrumptious and satisfying. A mixture of plum tomato, salt, spinach leaves, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 45 minutes. Users who liked this recipe also liked Parmesan Cheese Ball, Bacon Parmesan Cheese Ball, and Stuffed Eight Ball Zucchini.
Instructions
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.