Eight-Ball Zucchini Parmesan

Ingredients

1 ounce of 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

 Preparation

• Preheat oven to 350°.
• 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. 

Recipe found at: http://www.myrecipes.com/recipe/eight-ball-zucchini-parmesan-10000001065512/