8 Ball Zucchini Squash Food

EIGHT-BALL SQUASH CASSEROLE

Eight-Ball Squash Casserole image

Good for any kind of summer squashes/zucchini, like eight-ball zucchini!

Provided by Melanie Keyes

Categories Side Dish Vegetables Squash Summer Squash

Time 55m

Yield 6

Number Of Ingredients 11

Ingredients

8 eight-ball squash, cut into chunks
1 yellow squash, cut into chunks
½ dark red bell pepper, cut into strips
1 Roma tomato, sliced
2 tablespoons unsalted butter, cut into thin slices
1 teaspoon dried basil
1 teaspoon garlic salt
1 teaspoon paprika
½ teaspoon cayenne pepper
2 tablespoons capers
¼ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 104.4 calories, Carbohydrate 11.8 g, Cholesterol 13.1 mg, Fat 5.5 g, Fiber 4.2 g, Protein 5.2 g, SaturatedFat 3.1 g, Sodium 466.4 mg, Sugar 5.3 g

EIGHT-BALL ZUCCHINI PARMESAN

Eight-Ball Zucchini Parmesan image

This recipe calls for round, eight-ball variety zucchini, but the traditional shape will work just as well. From Cooking Light (June 2005).

Provided by Vino Girl

Categories One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 slice French bread, torn into small pieces (1 ounce)
1 1/2 lbs eight-ball zucchini (about 6 squash)
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 grated fresh parmesan cheese
flat leaf parsley, sprig (optional)

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.

Nutrition Facts : Calories 83.6, Fat 2.4, SaturatedFat 0.9, Cholesterol 3.7, Sodium 338, Carbohydrate 12.4, Fiber 2.3, Sugar 3.4, Protein 4.5

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