Stuffed Zuchini with Cheesy Breadcrumbs

By VegasBartender

Calories: 177
Fat: 12g (sat 2.8g, mono 5g, poly 2.3g)
Protein: 6.9g
Carb: 13.6g
Fiber: 3.8g
Chol: 9mg
Iron: 1.6mg
Sodium: 343mg
Calc: 107mg

Ingredients

• 3 (1.3 oz) slices day-old whole wheat bread
• 3 medium zucchini
• 3/8 tsp salt, divided
• 1/2 tsp freshly ground black pepper, divided
• 2 Tbsp EVOO
• 1 Tbsp unsalted butter
• 1 c finely chopped onion
• 1/3 c can artichoke hearts, drained and chopped
• 1 Tbsp chopped fresh thyme
• 3 garlic cloves, minced
• 3 Tbsp dry white wine
• 5 Tbsp grated Parmesan cheese
• 1/4 c chopped fresh flat-leaf parsley
• 3 Tbsp pine nuts, toasted
• 2 Tbsp chopped fresh basil
• 2 tsp finely grated lemon rind

Preparation

Step 1

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 1/4" thick shell. Chop pulp. Place zucchini halves, cut sides up, on a baking sheet lined with parchment paper; sprinkle with 1/8 tsp salt and 1/4 tsp pepper.

4. Heat oil and butter in a large skillet over medium heat. Add zucchini pulp and onion; saute 5 minutes. Add remaining 1/4 tsp salt, remaining 1/4 tsp 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.

Yield: 6 servings (serving size: 1 zucchini half)