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Basil and Parmesan-Filled Zucchini

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Prep 20 min
Total 40 min
Servings 12

By Tablespoon Kitchens

July 16, 2017

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;