Stuffed Zucchini with Cheesy Breadcrumbs

By Kplmrm

YIELD: 6 servings (serving size: 1 zucchini half)
HANDS-ON: 30 MINUTES
TOTAL: 1 HOURS, 30 MINUTES


Amount per serving
Calories: 177
Fat: 12g
Saturated fat: 2.8g
Monounsaturated fat: 5g
Polyunsaturated fat: 2.3g
Protein: 6.9g
Carbohydrate: 13.6g
Fiber: 3.8g
Cholesterol: 9mg
Iron: 1.6mg
Sodium: 343mg
Calcium: 107mg

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

Details

Adapted from myrecipes.com

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 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.