Prep 15 mins
Cook 30 mins
From Italian Food Forever
- 4 medium sized zucchini
- 2 tablespoons olive oil
- 2 slices pancetta or 2 slices bacon, Finely Chopped
- 1⁄2 medium onion, Finely Chopped
- 1 large garlic clove, Minced
- 2 slices Italian bread, Crusts Removed, Cut Into 1/2 Inch Cubes
- 3 tablespoons finely chopped fresh parsley
- salt & pepper
- 1⁄4 cup grated parmesan cheese
- 1 cup white wine
- Preheat the oven to 350 Degrees F.
- Wash and dry the zucchini, and cut them in half.
- Cut off the stem end.
- Using a sharp, small spoon, scoop out the center of each half leaving at least 1/2 inch shell all around.
- Complete all of the zucchini halves in this fashion, setting aside the center.
- Take half of the center pulp and chop it finely.
- Use the other half for another purpose.
- 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.
- Add the bread cubes and cook another few minutes until they begin to brown.
- Remove and let cool to room temperature.
- Add the parmesan, salt, pepper and parsley to the stuffing mixture and stir well to combine.
- Place the zucchini boats in a shallow casserole dish and divide the stuffing equally between each mounding it slightly on top.
- Pour in the cup of wine into the dish, cover and bake for 20 minutes.
- Remove the cover and bake an additional 20 minutes or until the zucchini boat is fork tender and lightly browned on top.
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.