Eight Ball Zucchini Parmesan Recipes

EIGHT-BALL SQUASH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Layer chunks of eight-ball squash and yellow squash in an 8x8-inch pan. Add layers of red bell pepper and Roma tomato. Drop butter slices on top. Sprinkle on basil, garlic salt, paprika, and cayenne. Toss on capers and sprinkle on Parmesan cheese.
• Bake in the preheated oven until tender and bubbly, about 40 minutes.

ZUCCHINI PARMESAN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large pot boil the zucchini until tender; drain. Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender.
• Combine the zucchini, onion and garlic in a 9x12 inch casserole dish, and mix well. Pour the spaghetti sauce over the mixture and stir well. Top with mozzarella cheese (use more or less depending on your preference).
• Bake in preheated oven for about 20 minutes, or until heated through and cheese is bubbly.

EIGHT-BALL ZUCCHINI PARMESAN

Steps:

• Preheat oven to 350°F.
• 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 for 20 minutes or until cheese melts. Garnish with parsley, if desired.