Eight-Ball Zucchini Parmesan

Ingredients

• 8  basil leaves 
• 1 ounce bread french
• 2  garlic cloves minced
• 0.8 teaspoon olive oil 
• 5 ounces onion peeled quartered
• 1 ounce parmesan cheese fresh grated
• 1 cup plum tomatoes chopped
• 0.5 teaspoon salt 
• 0.5 cup spinach leaves packed
• 1.5 pounds zucchini 

Equipment

• food processor
• bowl
• frying pan
• paper towels
• oven

Directions

1. Preheat oven to 35
2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Set aside.
3. 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.
4. Drain, cut sides down, on several layers of heavy-duty paper towels.
5. Place zucchini pulp in food processor; process until finely chopped. Spoon into a bowl.
6. Place spinach, basil, garlic, and onion in food processor; process until finely chopped.
7. Heat olive oil in a large nonstick skillet over medium heat.
8. Add spinach mixture; cook 3 minutes, stirring occasionally.
9. Add zucchini pulp, tomato, and salt; cook 8 minutes, stirring occasionally.
10. Remove from heat; stir in breadcrumbs.
11. Fill each zucchini half with about 2 1/2 tablespoons zucchini mixture.
12. Sprinkle evenly with cheese.
13. Bake at 350 for 20 minutes or until cheese melts.
14. Garnish with parsley, if desired.