Stuffed Zucchini with Cheesy Breadcrumbs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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These stuffed zucchini are sure to be a favorite at any gathering. Overflowing with artichoke hearts, parmesan cheese, and pine nuts these are hearty enough to be served as vegetarian main dish. Ingredients:
3 (1.3-ounce) slices day-old whole-wheat bread |
3 medium zucchini |
3/8 teaspoon salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
2 tablespoons extra-virgin olive oil |
1 tablespoon unsalted butter |
1 cup finely chopped onion |
1/3 cup canned artichoke hearts, 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°.
2. Place bread in a food processor; pulse until fine crumbs form. Set aside.
3. 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.
4. 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.
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