Eight-Ball Zucchini Parmesan

This can also be made with traditional zucchini.

Yield
6 servings (serving size: 2 zucchini halves)

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)

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.

Submitted by Ashleigh; found in Cooking Light