Stuffed Zucchini With Cheesy Breadcrumbs

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

A quick light dinner, or a great appetizer with dinner.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Place bread in a food processor, pulse until crumbs form, and set aside.
  3. Cut zucchini in half lengthwise, and scoop pulp out leaving a 1/4 inch thick shell.
  4. Chop pulp.
  5. Place zucchini halves cut side up on a baking sheet, lined with parchment paper, and sprinkle with 1/8 teaspoon salt, and 1/8 teaspoon pepper.
  6. Heat oil and butter in a large skillet over medium heat, and add zucchini pulp, and onion, and saute for 5 minutes.
  7. Add add remaining salt, pepper, artichoke hearts, thyme, and garlic and cook 45 seconds.
  8. Add wine, cook 1 minute.
  9. Combine breadcrumbs, and onion mixture in a large bowl, and stir in cheese and remaining ingredients.
  10. Spoon 1/2 cup breadcrumb mixture into each zucchini shell.
  11. Bake 350 degrees for 45 minutes or until just tender.
Most Helpful

5 5

So good!! The only change I made was to use dried herbs since that is all I had. These were a nice healthy lunch with tons of flavor. Made for 123Hits.

5 5

So happy we tried this as it was very tasty and nice to have stuffed zucchini without meat or/and tomatoes. Not only was this tasty but it came together very wall with just the right amount of filling. Made one very minor change in that I used grilled marinated artichoke hearts as I had them on hand. This recipe is a keeper! Thanks for the post.

5 5

These were awesome! Only substitute was dried thyme / basil and chicken broth for the wine. Huge hit! Made for PAC Spring '13