ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Eight-Ball Zucchini Parmesan

Becky Luigart-Stayner
Yield 6 servings (serving size: 2 zucchini halves)
Eight-ball zucchini is a round, softball-sized variety of summer squash. You can find it at farmers' markets, or purchase it from specialty produce purveyors such as Frieda's (www.friedas.com). 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)
  • 1/2 cup packed spinach leaves
  • 8 basil leaves
  • 2 garlic cloves, minced
  • 1 small onion, peeled and quartered (about 5 ounces)
  • 3/4 teaspoon olive oil
  • 1 cup chopped plum tomato
  • 1/2 teaspoon salt
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • Flat-leaf parsley sprigs (optional)

Nutrition Information

  • calories 67
  • caloriesfromfat 30 %
  • fat 2.2 g
  • satfat 0.9 g
  • monofat 0.9 g
  • polyfat 0.3 g
  • protein 4 g
  • carbohydrate 9 g
  • fiber 2 g
  • cholesterol 3 mg
  • iron 0.8 mg
  • sodium 316 mg
  • calcium 87 mg

How to Make It

  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.