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.
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
How to Make It
Preheat oven to 350°.
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; sprinkle with 1/8 teaspoon salt and 1/4 teaspoon pepper.
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.
I have made a version of stuffed zucchini for years, but thought I'd give this a try........Wow! So Good. I subbed green onion and dried basil, because that is what I had on hand. I used stale french bread for crumbs......make your own so they are not too fine. Do NOT skip fresh parsley, pine nuts, or lemon. My cooking time was much less, just watch until starting to brown. Enjoy!
This was pretty good, but I had to leave out the pine nuts. I think less basil would have made it better. I also don't like that the recipe called for "3 medium zucchini." "Medium" is relative, so weights would have been better. Only 5 pts!
I agree with substituting panko bread crumbs and did just that. To make sure it's not too soggy, sautee the pulp until little to no moisture remains and it's just lightly browned. Great flavor and I'm sure we'll make it again.
This is a great recipe and I will definitely make it again. I substituted whole wheat panko for the whole wheat bread. I found I had about 2 cups of stuffing left over, so I chopped up the remaining artichoke hearts from the can and added them into the remaining stuffing and baked it in a casserole dish to use as a side dish with other things.
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