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Stuffed Zucchini w/ Cheesy Breadcrumbs

Source of Recipe

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Stuffed Zucchini w/ Cheesy Breadcrumbs

Cooking Light – June 2011 - Ivy Manning,
12 reviews rated this recipe 4.4 of 5 stars.
6 servings (serving size: 1 zucchini half)
Hands-on: 30 Minutes - Total: 1 Hour, 30 Minutes

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
1/4 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. 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 1/8 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.

1/6 of recipe equals: 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; Sodium 295 mg;