Baked Zucchini, Gluten Free*

  • Preparation time
    45 min
  • Difficulty Easy
  • Number of servings
    64
Ingredients
  • Squash, summer, zucchini, including skin, raw, medium to large (32 each) -- 8 lb
  • Virgin olive oil -- 2 oz
  • Stouffer's Spinach Artichoke Dip Gluten Free (Pouch) 4 x 64 ounces, (1 pouch) -- 64 oz
  • Cheese, Parmesan, shredded -- 3 lb
Preparation
  • 1
    Slice the zucchini lengthwise and scoop out the pulp (about ¼” – ½” from the bottom) with a spoon.
  • 2
    Season the inside of the zucchini with olive oil.
  • 3
    Place onto a baking sheet and put into a 350°F oven for 15-20 minutes or until the zucchini is just soft to the touch.
  • 4
    Remove from the oven and stuff each with 2 oz. of the Spinach Artichoke Dip.
  • 5
    Top each half with the cheese and place back into the oven.
  • 6
    Cook for an additional 7-8 minutes, until the cheese is browned.
  • 7
    Remove from the oven, plate and serve immediately.
Note:

*When using Gluten Free ingredients, recipes, and proper back of house procedures.

Nutritional facts per serving
Energy
142.3 kcal | 7.0 %
Protein
9.7 g | 27.0 %
Carbohydrates
4.3 g | 12.0 %
Sugars
2.5 g
Fiber
1.5 g
Sodium
493.2 mg
Fats
9.6 g | 61.0 %
Saturated Fats
4.3 g
Components