Fill zucchini halves with a hearty mixture of breadcrumbs, artichoke hearts, cheese, and fresh herbs for a savory side dish. Get the recipe for Stuffed Zucchini with Cheesy Breadcrumbs here: ow.ly/nEbjv 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 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 1/4 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.
Posted on: Sat, 24 Aug 2013 21:07:23 +0000