Stuffed Zucchini With Cheesy Breadcrumbs

Recipe by weekend cooker
READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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