Pinterest

0
Print

0
Save

0
Facebook

0
Email

0

Basil and Parmesan-Filled Zucchini

0 Ratings

0 Comments

Prep 20 min
Total 40 min
Servings 12

By Tablespoon Kitchens

July 16, 2017

Make with

Progresso Breadcrumbs

Ingredients

medium zucchini

box (9 oz) frozen chopped spinach, thawed, squeezed to drain

1/2

cup chopped onion

fresh basil leaves

cloves garlic

tablespoon olive oil

teaspoon chicken bouillon granules

medium tomato, finely chopped

1/4

cup Progresso™ plain bread crumbs

1/3

cup grated Parmesan cheese

Steps

Hide Images

1

Heat oven to 350°F. Spray cookie sheet with cooking spray. Cut zucchini in half lengthwise. Scoop centers from zucchini, leaving 1/4-inch shells; reserve centers. Place zucchini shells on cookie sheet.
2

In food processor, place zucchini centers, spinach, onion, basil and garlic. Cover; process until well blended, stopping to scrape down sides if necessary.
3

In 12-inch skillet, heat oil over medium heat. Cook spinach mixture and bouillon in oil 3 minutes, stirring occasionally. Stir in tomato and bread crumbs; remove from heat.
4

Divide spinach mixture evenly among zucchini, filling each shell; sprinkle with cheese. Spray piece of foil large enough to cover cookie sheet with cooking spray; cover zucchini, sprayed side down. Bake 15 to 20 minutes or until zucchini is tender and cheese is melted.

Nutrition Information

Nutrition Facts

Serving Size: 1 serving

Calories: 60
Calories from Fat: 25

% Daily Value

Total Fat: 2 1/2g; 4%
Saturated Fat 1g 4% Trans Fat 0g
Cholesterol: 0mg; 0%
Sodium: 160mg; 7%
Potassium: 340mg; 10%
Total Carbohydrate: 7g; 2%
Dietary Fiber 2g 7% Sugars 3g
Protein: 3g

% Daily Value*:

Vitamin A: 40%; 40%
Vitamin C: 15%; 15%
Calcium: 8%; 8%
Iron: 4%; 4%

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;