Baked Zucchini, Gluten Free*
Ingredients
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Squash, summer, zucchini, including skin, raw, medium to large (32 each) -- 8 lb
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Virgin olive oil -- 2 oz
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Stouffer's Spinach Artichoke Dip Gluten Free (Pouch) 4 x 64 ounces, (1 pouch) -- 64 oz
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Cheese, Parmesan, shredded -- 3 lb
Preparation
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1Slice the zucchini lengthwise and scoop out the pulp (about ¼” – ½” from the bottom) with a spoon.
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2Season the inside of the zucchini with olive oil.
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3Place 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.
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4Remove from the oven and stuff each with 2 oz. of the Spinach Artichoke Dip.
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5Top each half with the cheese and place back into the oven.
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6Cook for an additional 7-8 minutes, until the cheese is browned.
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7Remove 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