8ball 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.

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.