Stuffed Zucchini with Cheesy Breadcrumbs

Photo: Anna Williams; Styling: Pam Morris

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.

Yield: 6 servings (serving size: 1 zucchini half)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 30 Minutes
Total: 1 Hour, 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 177
  • Fat: 12g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 2.3g
  • Protein: 6.9g
  • Carbohydrate: 13.6g
  • Fiber: 3.8g
  • Cholesterol: 9mg
  • Iron: 1.6mg
  • Sodium: 343mg
  • Calcium: 107mg

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

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. Place bread in a food processor; pulse until fine crumbs form. Set aside.
  3. 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. 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.
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