Stuffed Zucchini With Cheesy Breadcrumbs |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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A quick light dinner, or a great appetizer with dinner. Ingredients:
3 slices day old whole wheat bread |
3 medium zucchini |
3/8 teaspoon salt, divided |
1/2 teaspoon black pepper, divided |
2 tablespoons extra-virgin olive oil |
1 tablespoon unsalted butter |
1 cup finely chopped onion |
1/3 cup canned artichoke heart, drained and chopped |
1 tablespoon chopped fresh thyme |
3 garlic cloves, minced |
3 tablespoons dry white wine |
5 tablespoons grated parmesan cheese |
1/4 cup chopped fresh flat leaf parsley |
3 tablespoons pine nuts, toasted |
2 tablespoons chopped fresh basil |
2 teaspoons finely grated lemon rind |
Directions:
1. Preheat oven to 350 degrees.
2. Place bread in a food processor, pulse until crumbs form, and set aside.
3. Cut zucchini in half lengthwise, and scoop pulp out leaving a 1/4 inch thick shell.
4. Chop pulp.
5. Place zucchini halves cut side up on a baking sheet, lined with parchment paper, and sprinkle with 1/8 teaspoon salt, and 1/8 teaspoon pepper.
6. Heat oil and butter in a large skillet over medium heat, and add zucchini pulp, and onion, and saute for 5 minutes.
7. Add add remaining salt, pepper, artichoke hearts, thyme, and garlic and cook 45 seconds.
8. Add wine, cook 1 minute.
9. Combine breadcrumbs, and onion mixture in a large bowl, and stir in cheese and remaining ingredients.
10. Spoon 1/2 cup breadcrumb mixture into each zucchini shell.
11. Bake 350 degrees for 45 minutes or until just tender.
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