If you're anything like me, you feel really fancy whenever you stuff a food with another kind of food. It's just so exciting! And delicious! This is a nice springtime twist on stuffed zucchini. It's bright and fresh with lemon, artichokes, parmesan, and white wine (very convenient if you have some wine left over from making pasta e fagioli with spinach last night). Great as a side dish or on its own.
Stuffed Zucchini with Cheesy Breadcrumbs
From Cooking Light
- 3 slices day-old whole-wheat bread
- 4 medium zucchini
- Salt and pepper
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 cup finely chopped onion
- 1/2 cup canned artichoke hearts, drained and chopped
- 1 tablespoon chopped fresh thyme
- 3 garlic cloves, minced
- 1/4 cup dry white wine
- 1/4 cup 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 zest
Preheat oven to 350 F. Place bread in a food processor; pulse until fine crumbs form. Set aside. 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 or foil. Sprinkle with salt and pepper.
Heat oil and butter in a large skillet over medium heat. Add zucchini pulp and onion; saute 5 minutes. Season with salt and pepper and add artichoke hearts, thyme, and garlic; cook about 1 minute. Add wine; cook 1 minute or until most of liquid evaporates. Combine breadcrumbs and onion mixture in a large bowl; stir in cheese and remaining ingredients. Spoon breadcrumb mixture into zucchini shells. Bake at 350 for 45 minutes or until just tender.
