Side Dishes

Baked Zucchini, Gluten Free*

  • 0:45 TIME
  • 64 portions
  • 136 calories

Preparation

Ingredients

Squash, summer, zucchini, includes 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

Method

  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.

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

Nutritional Information

Average nutritional values per portion

Unit Per Serving
Energy 136 kcal
Protein 10 g
Fats, total 9 g
Carbohydrate, total 4 g
Sugars, total 2 g
Fats, saturated 4 g
Fiber, total dietary 1 g
Sodium 493 mg
Calcium 314 mg
Cholesterol 17 mg
Iron 1 mg
Vitamin C 10 mg
Vitamin D 4 IU