Monday, June 6, 2011

Stuffed Zucchini with Cheesy Breadcrumbs

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

Preparation
  • 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.
Stuffed Zucchini with Cheesy Breadcrumbs Recipe

5 comments:

Aimee said...

Will be trying this one!!!

Aimee said...

Will be trying this one!!!

Jenn Mair said...

I am excited to try it. Another zucchini recipe!!!!!!!!!!

Brenna said...

ooooh, these sound
yummy! I love Zucchini! Might try and make it tomorrow!

Brenna said...

I made these tonight and they were very good!!!!!