Eight Ball Zucchini Parmesan Recipes

ZUCCHINI PARMESAN CRUMBLE

Steps:

• Preheat oven to 400F.

8-BALL ZUCCHINI STUFFED WITH CHEESY CHICKEN AND RICE

Steps:

• Cover chicken breasts with salted water and brine in the refrigerator, 8 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from brine and pat dry. Season with chili powder, garlic powder, salt, and pepper.
• Grill until browned and no longer pink in the center, 15 to 20 minutes, flipping halfway through cooking time. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• While chicken is cooking, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Cut tops off the zucchini and scoop out the seeds. Set aside.
• Heat butter in a medium saucepan over medium heat. Saute onion in the hot butter until soft, 5 to 7 minutes. Add flour; cook and stir until browned, about 1 minute. Pour in milk; season with salt and pepper. Continue to cook and stir constantly until it starts to thicken. Stir in Cheddar cheese until melted.
• Cut cooked chicken into bite-sized pieces. Stir chicken and rice into the cheese sauce. Fill zucchini with the cheesy mixture and place on a baking sheet.
• Bake in the preheated oven until softened, 20 to 25 minutes. Serve.

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.