STREAMING NOW: No Reservations

Eight-Ball Zucchini Parmesan

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This recipe calls for round, eight-ball variety zucchini, but the traditional shape will work just as well. From Cooking Light (June 2005).”
1hr 10mins

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Set aside.
  3. Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Set pulp aside.
  4. Steam zucchini shells, covered, 6 minutes or until tender. Drain, cut sides down, on several layers of heavy-duty paper towels.
  5. Place zucchini pulp in food processor; process until finely chopped. Spoon into a bowl.
  6. Place spinach, basil, garlic, and onion in food processor; process until finely chopped.
  7. Heat olive oil in a large nonstick skillet over medium heat.
  8. Add spinach mixture; cook 3 minutes, stirring occasionally.
  9. Add zucchini pulp, tomato, and salt; cook 8 minutes, stirring occasionally.
  10. Remove from heat; stir in breadcrumbs.
  11. Fill each zucchini half with about 2 1/2 tablespoons zucchini mixture.
  12. Sprinkle evenly with cheese.
  13. Bake for 20 minutes or until cheese melts. Garnish with parsley, if desired.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a