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Basil and Parmesan-Filled Zucchini

Basil and Parmesan-Filled Zucchini
  • Prep 20 min
  • Total 40 min
  • Servings 12

Ingredients

6
medium zucchini
1
box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1/2
cup chopped onion
8
fresh basil leaves
2
cloves garlic
1
tablespoon olive oil
1
teaspoon chicken bouillon granules
1
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;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • Fill zucchini with spinach and Progresso® bread crumbs mixture for a flavorful side dish.

© 2017 ®/TM General Mills All Rights Reserved

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