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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350°F. | 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. | 4. Steam zucchini shells, covered, 6 minutes or until tender. 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 for 20 minutes or until cheese melts. Garnish with parsley, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
french bread	1	slice		378.08	72.1132	14.9425	3.3638
zucchini	1 1/2	1/2		3.465	0.5132	0.4471	0.066
spinach leaf	1/2	cup	packed	22.62	3.2838	2.8314	0.4446
basil leaf	8			-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
onion	1	ounces	peeled quartered	11.3398	2.6478	0.3118	0.0283
olive oil	3/4	teaspoon		29.835	0.0	0.0	3.375
plum tomato	1	cup	chopped	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
flat leaf parsley				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.