Parmesan Stuffed Zucchini
A great summer light meal
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Cut the zucchini in half and scoop out a little bit of the flesh to make a boat. Slice off a thin layer from the bottom of the zucchini so that it will sit flat on a plate.
Finely chop this scooped out zucchini and the zucchini from the bottom and mix it with 1 chopped green onion, and some chiffonade of basil. I added about 1 tablespoon of the Parmesan spread to the zucchini mixture, and seasoned it with some kosher salt and freshly cracked pepper.
Stuff the mixture back into the zucchini halves. It's ok if the stuffing spills out a bit. Place the zucchini on a baking sheet and pop it into the oven (I actually did mine in the toaster oven because they're small) at 350 degrees F for about 15 minutes or until the mixture is bubbling and turning golden brown on top.
I placed the baked zucchini on top of a bed of spinach leaves and garnished with a bit more salt, pepper, and chopped basil. Serve with some cherry tomatoes as a garnish as well.