Directions:
- Preheat oven to 350°.
- Place bread in a food processor; pulse until fine crumbs form. Set aside.
- Cut zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Chop pulp. Place zucchini halves, cut sides up, on a baking sheet lined with parchment paper; sprinkle with 1/8 teaspoon salt and 1/4 teaspoon pepper.
- Heat oil and butter in a large skillet over medium heat. Add zucchini pulp and onion; sauté 5 minutes. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, artichoke hearts, thyme, and garlic; cook 45 seconds. Add wine; cook 1 minute or until most of liquid evaporates. Combine breadcrumbs and onion mixture in a large bowl; stir in cheese and remaining ingredients. Spoon 1/2 cup breadcrumb mixture into each zucchini shell. Bake at 350° for 45 minutes or until just tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 150.51 Kcal (630 kJ) | ||
| Calories from fat | 109.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.18g | 19% | |
|---|---|---|---|
| Cholesterol | 12.39mg | 4% | |
| Sodium | 228.53mg | 10% | |
| Potassium | 172.07mg | 4% | |
| Total Carbs | 6.68g | 2% | |
| Sugars | 1.93g | 8% | |
| Dietary Fiber | 1.65g | 7% | |
| Protein | 3.44g | 7% | |
| Vitamin C | 9.7mg | 16% | |
| Iron | 0.7mg | 4% | |
| Calcium | 73mg | 7% | |
| Amount Per 100 g | |||
| Calories | 198.78 Kcal (832 kJ) | ||
| Calories from fat | 144.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.09g | 19% | |
|---|---|---|---|
| Cholesterol | 16.36mg | 4% | |
| Sodium | 301.82mg | 10% | |
| Potassium | 227.25mg | 4% | |
| Total Carbs | 8.82g | 2% | |
| Sugars | 2.55g | 8% | |
| Dietary Fiber | 2.18g | 7% | |
| Protein | 4.54g | 7% | |
| Vitamin C | 12.9mg | 16% | |
| Iron | 0.9mg | 4% | |
| Calcium | 96.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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