Eight Ball Zucchini Parmesan Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Layer chunks of eight-ball squash and yellow squash in an 8x8-inch pan. Add layers of red bell pepper and Roma tomato. Drop butter slices on top. Sprinkle on basil, garlic salt, paprika, and cayenne. Toss on capers and sprinkle on Parmesan cheese.
• Bake in the preheated oven until tender and bubbly, about 40 minutes.

Steps:

• Combine zucchini and salt in a bowl and stir to combine. Set aside for 10 minutes. Pour mixture onto a clean dish towel or cheesecloth and squeeze to drain completely.
• Whisk egg in a bowl and add flour, Parmesan cheese, salt, and pepper. Stir in drained zucchini and mix well.
• Heat oil in a medium-sized pan over medium-high heat. Add batter by the tablespoon. Cook fritters until golden brown on both sides, about 5 minutes per batch. Transfer to a serving plate and sprinkle with Parmesan cheese and salt. Serve immediately with sour cream.

Steps:

• 1.Preheat oven to 375 degrees. 2.Slice the tops off each zucchini. Set aside and reserve for later. Hollow out each zucchini, chop and reserve the pulp. Chop the tomato and onion and set aside. 3.Cut the bacon crosswise into 1/4" pieces. Add to skillet over medium-high heat and cook until bacon has browned and rendered most of its fat. Add the reserved zucchini pulp, tomato and onion and cook for 4-5 minutes. Remove pan from heat and add bread crumbs and 2/3 of the cheese reserving some for topping. Stir well to combine all ingredients. Taste for seasoning and add salt and pepper as desired. 4.Stuff each hollowed zucchini with mixture. Place in a shallow baking dish or pan and add chicken stock to a depth of about 1/4 inch. 5.Place the pan in the oven and cook for 20 minutes. Remove from oven and add remaining cheese to top of each zucchini. Place the reserved zucchini tops in the stock. Return to oven and cook for 20 more minutes or until the zucchini is tender.

Steps:

• Preheat oven to 350°F.
• Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Set aside.
• Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Set pulp aside.
• Steam zucchini shells, covered, 6 minutes or until tender. Drain, cut sides down, on several layers of heavy-duty paper towels.
• Place zucchini pulp in food processor; process until finely chopped. Spoon into a bowl.
• Place spinach, basil, garlic, and onion in food processor; process until finely chopped.
• Heat olive oil in a large nonstick skillet over medium heat.
• Add spinach mixture; cook 3 minutes, stirring occasionally.
• Add zucchini pulp, tomato, and salt; cook 8 minutes, stirring occasionally.
• Remove from heat; stir in breadcrumbs.
• Fill each zucchini half with about 2 1/2 tablespoons zucchini mixture.
• Sprinkle evenly with cheese.
• Bake for 20 minutes or until cheese melts. Garnish with parsley, if desired.

Steps:

• Preheat oven to 425 degrees.
• Dip zucchini slices in egg and then coat with breadcrumb mixture and bake on cookie sheets drizzled with olive oil until golden brown, approximately 10 minutes on each side.
• Spread a thin layer of marinara sauce on the bottom of a 9x9 inch baking dish.
• Put one layer of"breaded" zucchini slices on top and coat with more sauce and a generous sprinkling of both cheeses.
• Repeat this procedure to use up all the zucchini.
• Cover with tin foil and bake approximately 30 minutes or until top layer of cheese is melted at 375 degrees.
• MANGIA!