Rating: 4.5 stars
12 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

Ivy Manning
Recipe by Cooking Light June 2011

Gallery

Credit: Anna Williams; Styling: Pam Morris

Recipe Summary test

hands-on:
30 mins
total:
1 hr 30 mins
Yield:
6 servings (serving size: 1 zucchini half)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • 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.

Nutrition Facts

177 calories; fat 12g; saturated fat 2.8g; mono fat 5g; poly fat 2.3g; protein 6.9g; carbohydrates 13.6g; fiber 3.8g; cholesterol 9mg; iron 1.6mg; sodium 343mg; calcium 107mg.
Advertisement