Cheesy Zucchini & Spinach-Stuffed Eggplant - Kraft Recipes Top
Comida Kraft
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Cheesy Zucchini & Spinach-Stuffed Eggplant

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Total Time

6 servings

This hearty eggplant is literally stuffed with good things, including chopped zucchini, pancetta and baby spinach leaves.

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What You Need

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Make It

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

Special Equipment Needed

Serving Suggestion

Serve with a mixed green salad tossed with your favorite KRAFT Lite Dressing.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 270
Total fat 22g
Saturated fat 10g
Cholesterol 75mg
Sodium 560mg
Carbohydrate 7g
Dietary fiber 2g
Sugars 3g
Protein 10g
% Daily Value
Vitamin A 25 %DV
Vitamin C 6 %DV
Calcium 20 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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