Baked Zucchini, Gluten Free*

Name: Baked Zucchini, Gluten Free*
Total time: 45 s
Yield: 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 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.

Components

See Related Products

Stouffer’s Spinach Artichoke Dip Pouch 4 x 64 ounces