Cheesy Zucchini & Spinach-Stuffed Eggplant Recipe

Name: Cheesy Zucchini & Spinach-Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. oil; 1 large eggplant, cut lengthwise in half Safeway 1 ea For $1.28 thru 02/09; 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread; 2 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread; 1 cup zucchini, chopped; 1 cup tightly packed baby spinach leaves; 1/2 cup KRAFT Shredded Four Cheese; 1/4 cup CLASSICO Tomato and Basil Pasta Sauce; 1 egg, beaten Safeway 1 ea For $1.28 thru 02/09; 6 Tbsp. KRAFT Shredded Parmesan Cheese; 1/4 cup chopped pancetta

Servings: persons

2 Tbsp. oil
1 large eggplant, cut lengthwise in half Safeway 1 ea For $1.28 thru 02/09
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread
1 cup zucchini, chopped
1 cup tightly packed baby spinach leaves
1/2 cup KRAFT Shredded Four Cheese
1/4 cup CLASSICO Tomato and Basil Pasta Sauce
1 egg, beaten Safeway 1 ea For $1.28 thru 02/09
6 Tbsp. KRAFT Shredded Parmesan Cheese
1/4 cup chopped pancetta

1
Heat oil in large skillet on medium-high heat.
2
Add eggplant halves, cut sides down; cook 5 min.
3
Remove from skillet; cool slightly.
4
Heat oven to 375 degrees F. Scoop flesh from eggplant halves, leaving 1/4-inch-thick shells.
5
Chop half the eggplant flesh; refrigerate remaining eggplant flesh for another use.
6
Mix cream cheese spread and pesto until blended; set aside.
7
Add zucchini to same skillet; cook 5 min., stirring frequently.
8
Stir in chopped eggplant and spinach; cook and stir 2 min.
9
or just until spinach is wilted.
10
Transfer to large bowl.
11
Add half the cream cheese mixture, mozzarella, pasta sauce and egg; mix well.
12
Spread heaping tablespoon of the remaining cream cheese mixture onto bottom of each eggplant shell.
13
Cover with zucchini mixture; sprinkle with Parmesan.
14
Place on baking sheet; cover loosely with foil.
15
Bake 20 min.
16
Meanwhile, cook pancetta in small skillet until crisp and golden brown, stirring occasionally; drain well.
17
Top eggplant with pancetta; bake, uncovered, 10 min.

364

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Tbsp. oil, 1 large eggplant, cut lengthwise in half Safeway 1 ea For $1.28 thru 02/09, 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread, 2 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread, and more.

Yes, Cheesy Zucchini & Spinach-Stuffed Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheesy Zucchini & Spinach-Stuffed Eggplant

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