Ingredients
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3 slices day old whole wheat bread
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3 medium zucchini
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3/8 teaspoon salt, divided
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1/2 teaspoon black pepper, divided
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2 tablespoons extra-virgin olive oil
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1 tablespoon unsalted butter
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1 cup finely chopped onion
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1/3 cup canned artichoke heart, drained and chopped
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1 tablespoon chopped fresh thyme
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3 garlic cloves, minced
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3 tablespoons dry white wine
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5 tablespoons grated parmesan cheese
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1/4 cup chopped fresh flat leaf parsley
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3 tablespoons pine nuts, toasted
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2 tablespoons chopped fresh basil
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2 teaspoons finely grated lemon rind
Instructions
- Preheat oven to 350 degrees.
- Place bread in a food processor, pulse until crumbs form, and set aside.
- Cut zucchini in half lengthwise, and scoop pulp out leaving a 1/4 inch thick shell.
- Chop pulp.
- Place zucchini halves cut side up on a baking sheet, lined with parchment paper, and sprinkle with 1/8 teaspoon salt, and 1/8 teaspoon pepper.
- Heat oil and butter in a large skillet over medium heat, and add zucchini pulp, and onion, and saute for 5 minutes.
- Add add remaining salt, pepper, artichoke hearts, thyme, and garlic and cook 45 seconds.
- Add wine, cook 1 minute.
- Combine breadcrumbs, and onion mixture in a large bowl, and stir in cheese and remaining ingredients.
- Spoon 1/2 cup breadcrumb mixture into each zucchini shell.
- Bake 350 degrees for 45 minutes or until just tender.