One of my scores of the day were these huge beautiful zucchini and I knew exactly what I would make with them. I couldn't wait to put this recipe together and it was a great one to use locally grown produce in. The flavor of this dish was delicious and it could just as easily be served as a side dish at a casual weeknight meal or at a fancy holiday dinner.
Stuffed Zucchini with Cheesy Breadcrumbs
Adapted from Cooking Light June 2011
- 3 (1.3-ounce) slices day-old whole-wheat bread
- 1/4 cup dried Italian bread crumbs
- 3 medium zucchini
- 3/8 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 cup finely chopped onion
- 1/3 cup canned artichoke hearts, drained and chopped
- 1 teaspoon dried thyme
- 3 garlic cloves, minced
- 3 tablespoons chicken stock
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh flat-leaf parsley
- 2 teaspoons finely grated lemon rind
Preparation1. Preheat oven to 350°.
2. Place bread in a food processor; pulse until fine crumbs form. Set aside.
3. Cut zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell.
Chop pulp. Place zucchini halves, cut sides up, on a baking sheet lined with parchment paper; sprinkle with 1/8 teaspoon salt and 1/4 teaspoon pepper.
4. Heat oil and butter in a large skillet over medium heat. Add zucchini pulp and onion; sauté 5 minutes.
Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, artichoke hearts, thyme, and garlic; cook 45 seconds.
Add chicken stock; cook 1 minute or until most of liquid evaporates. Combine both breadcrumbs and onion mixture in a large bowl; stir in cheese
and remaining ingredients.
Spoon 1/2 cup breadcrumb mixture into each zucchini shell.
Bake at 350° for 45 minutes or until just tender.
Click Here for My Adapted Printable Recipe