Eight-Ball Zucchini Parmesan

• slice French bread↗1

  (1 ounce)

• eight-ball zucchini1 1⁄2 lbs

  (about 6 squash)

• packed spinach leaves↗1⁄2 cup
• basil leaves↗8

  8

• garlic cloves↗2

  minced

• small onion↗1

  peeled and quartered (about 5 ounces)

• olive oil↗3⁄4 teaspoon
• chopped plum tomato1 cup
• salt↗1⁄2 teaspoon
• grated fresh parmesan cheese1⁄4 cup
• flat leaf parsley↗

  sprig (optional)

Step-by-step instructions

1. 1

   Preheat oven to 350°F.

2. 2

   Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Set aside.

3. 3

   Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Set pulp aside.

4. 4

   Steam zucchini shells, covered, 6 minutes or until tender. Drain, cut sides down, on several layers of heavy-duty paper towels.

5. 5

   Place zucchini pulp in food processor; process until finely chopped. Spoon into a bowl.

6. 6

   Place spinach, basil, garlic, and onion in food processor; process until finely chopped.

7. 7

   Heat olive oil in a large nonstick skillet over medium heat.

8. 8

   Add spinach mixture; cook 3 minutes, stirring occasionally.

9. 9

   Add zucchini pulp, tomato, and salt; cook 8 minutes, stirring occasionally.

10. 10

    Remove from heat; stir in breadcrumbs.

11. 11

    Fill each zucchini half with about 2 1/2 tablespoons zucchini mixture.

12. 12

    Sprinkle evenly with cheese.

13. 13

    Bake for 20 minutes or until cheese melts. Garnish with parsley, if desired.