Total Time
45mins
Prep 15 mins
Cook 30 mins

From Italian Food Forever

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 Degrees F.
  2. Wash and dry the zucchini, and cut them in half.
  3. Cut off the stem end.
  4. Using a sharp, small spoon, scoop out the center of each half leaving at least 1/2 inch shell all around.
  5. Complete all of the zucchini halves in this fashion, setting aside the center.
  6. Take half of the center pulp and chop it finely.
  7. Use the other half for another purpose.
  8. Heat the olive oil in a frying pan, and cook the zucchini pulp, pancetta, onion, and garlic until the pancetta begins to brown and the vegetables are soft.
  9. Add the bread cubes and cook another few minutes until they begin to brown.
  10. Remove and let cool to room temperature.
  11. Add the parmesan, salt, pepper and parsley to the stuffing mixture and stir well to combine.
  12. Place the zucchini boats in a shallow casserole dish and divide the stuffing equally between each mounding it slightly on top.
  13. Pour in the cup of wine into the dish, cover and bake for 20 minutes.
  14. Remove the cover and bake an additional 20 minutes or until the zucchini boat is fork tender and lightly browned on top.
Most Helpful

4 5

I liked the flavor of the stuffing, but I think the amount of wine is too much. It made the zukes too soggy. The wine added a nice flavor, but I would cut the amount in half. I used bacon, but will try with pancetta next time. Made for Fall 2008 My-3-Chefs.