Stuffed Zucchini With Cheesy Breadcrumbs

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

• Ready In: 1 hr 30 mins
• Serves: 6
• Yields: 6 zucchini shells

Ingredients

• 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

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.