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
1Slice the zucchini lengthwise and scoop out the pulp (about ¼” – ½” from the bottom) with a spoon.
2Season the inside of the zucchini with olive oil.
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.
4Remove from the oven and stuff each with 2 oz. of the Spinach Artichoke Dip.
5Top each half with the cheese and place back into the oven.
6Cook for an additional 7-8 minutes, until the cheese is browned.
7Remove from the oven, plate and serve immediately.
*When using Gluten Free ingredients, recipes, and proper back of house procedures.
Nutritional facts per serving
142.3 kcal | 7.0 %
9.7 g | 27.0 %
4.3 g | 12.0 %
9.6 g | 61.0 %