Rating: 4 stars
10 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 5
  • 5 star values: 3

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.

Cynthia Nicholson
Recipe by Cooking Light June 2005

Gallery

Becky Luigart-Stayner

Recipe Summary

Yield:
6 servings (serving size: 2 zucchini halves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

67 calories; calories from fat 30%; fat 2.2g; saturated fat 0.9g; mono fat 0.9g; poly fat 0.3g; protein 4g; carbohydrates 9g; fiber 2g; cholesterol 3mg; iron 0.8mg; sodium 316mg; calcium 87mg.
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