Baked Zucchini, Gluten Free*
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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
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.
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