Eight-Ball Zucchini Parmesan - cooking recipe

Ingredients

1 slice French bread, torn into small pieces (1 ounce)
1 1/2 lbs eight-ball zucchini (about 6 squash)
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 grated fresh parmesan cheese
flat leaf parsley, sprig (optional)

Preparation

Preheat oven to 350\u00b0F.
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 for 20 minutes or until cheese melts. Garnish with parsley, if desired.