Prep 30 mins
Cook 1 hr
A quick light dinner, or a great appetizer with dinner.
- 3 slices day old whole wheat bread
- 3 medium zucchini
- 3⁄8 teaspoon salt, divided
- 1⁄2 teaspoon black pepper, divided
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 cup finely chopped onion
- 1⁄3 cup canned artichoke heart, 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
- Preheat oven to 350 degrees.
- Place bread in a food processor, pulse until crumbs form, and set aside.
- Cut zucchini in half lengthwise, and scoop pulp out leaving a 1/4 inch thick shell.
- Chop pulp.
- 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.
- Heat oil and butter in a large skillet over medium heat, and add zucchini pulp, and onion, and saute for 5 minutes.
- Add add remaining salt, pepper, artichoke hearts, thyme, and garlic and cook 45 seconds.
- Add wine, cook 1 minute.
- Combine breadcrumbs, and onion mixture in a large bowl, and stir in cheese and remaining ingredients.
- Spoon 1/2 cup breadcrumb mixture into each zucchini shell.
- Bake 350 degrees for 45 minutes or until just tender.
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.
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.
These were awesome! Only substitute was dried thyme / basil and chicken broth for the wine. Huge hit! Made for PAC Spring '13