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Stuffed Zucchini with Cheesy Breadcrumbs

Photo: Anna Williams; Styling: Pam Morris
Hands-on time 30 mins
Total time 1 hr, 30 mins
Yield 6 servings (serving size: 1 zucchini half)
These stuffed zucchini are sure to be a favorite at any gathering. Overflowing with artichoke hearts, parmesan cheese, and pine nuts these are hearty enough to be served as vegetarian main dish.

Ingredients

  • 3 (1.3-ounce) slices day-old whole-wheat bread
  • 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 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

Nutrition Information

  • calories 177
  • fat 12 g
  • satfat 2.8 g
  • monofat 5 g
  • polyfat 2.3 g
  • protein 6.9 g
  • carbohydrate 13.6 g
  • fiber 3.8 g
  • cholesterol 9 mg
  • iron 1.6 mg
  • sodium 343 mg
  • calcium 107 mg

How to Make It

  1. 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 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 1/2 cup breadcrumb mixture into each zucchini shell. Bake at 350° for 45 minutes or until just tender.