Monday, July 27, 2009

Eight Ball Zucchini Parmesan

I've had this recipe for a long time but I never wanted to make it with 'regular' zucchini and I could never find 8-Ball zucchini (it's round, kind of like a little teardrop). Lo and behold, last week Wegmans had it as a featured produce item grown in a local farm. I immediately put this on the menu and picked some up! It was kind of exciting in a pathetic sort of way.

So. It makes good use of the food processor. But it's pretty easy and not too bad on time. I boiled some organic home-made pasta from my former boss's CSA (pasta and beans and grains last FOREVER!) and we had our 8-Balls with pasta and more french bread. Yum yum. I liked it and thought it was yummy. The fresh bread crumbs give the filling a very nice texture.

zucchini

Eight Ball Zucchini Parmesan
Cooking Light, June 2005

Eight-ball zucchini is a round, softball-sized variety of summer squash. You can find it at farmers' markets, or purchase it from specialty produce purveyors such as Frieda's (www.friedas.com). This recipe is equally delicious when made with the more commonly found long, slender zucchini squash.

1 (1-ounce) slice French bread, torn into small pieces
6 eight-ball zucchini (about 1 1/2 pounds)
1/2 cup packed spinach leaves
8 basil leaves
2 garlic cloves, minced
1 small onion, peeled and quartered (about 5 ounces)
3/4 teaspoon olive oil
1 cup chopped plum tomato
1/2 teaspoon salt
1/4 cup (1 ounce) grated fresh Parmesan cheese
Flat-leaf parsley sprigs (optional)

Preheat oven to 350°.

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Set aside.

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. Drain, cut sides down, on several layers of heavy-duty paper towels.

Place zucchini pulp in food processor; process until finely chopped. Spoon into a bowl. Place spinach, basil, garlic, and onion in food processor; process until finely chopped.

Heat olive oil in a large nonstick skillet over medium heat. Add spinach mixture; cook 3 minutes, stirring occasionally. Add zucchini pulp, tomato, and salt; cook 8 minutes, stirring occasionally. Remove from heat; stir in breadcrumbs.

Fill each zucchini half with about 2 1/2 tablespoons zucchini mixture. Sprinkle evenly with cheese. Bake at 350° for 20 minutes or until cheese melts. Garnish with parsley, if desired.

Yield: 6 servings

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