Ingredients • 3 zucchini • Alessi Sea Salt and Ground Black Pepper, to taste •2 tablespoons Alessi Extra Virgin Olive Oil • 1/2 onion, finely chopped • 1/2 can Vigo Artichoke Hearts, drained and chopped •2 teaspoons Alessi Garlic Puree •1/4 cup white wine •1/2 cup Vigo Seasoned Bread Crumbs •1/4 cup Parmesan cheese, grated •1/4 cup parsley, finely chopped •1 tablespoon fresh thyme, chopped • 1 1.75 ounce jar Alessi Pine Nuts •1/4 cup basil, finely chopped Directions Preheat oven to 350. Cut zucchini in half lengthwise and scoop out the pulp leaving about ¼” shell. Chop up pulp and set aside. Place zucchini, cut-side up, on a baking sheet. Sprinkle with salt and pepper, to taste. Heat olive oil in a large pan over medium heat. Add zucchini pulp and onion. Sauté until onions are soft and translucent. Add artichoke hearts and garlic and sauté for about a minute. Add wine and let liquid reduce. Place breadcrumbs in a bowl and stir in zucchini pulp mixture, blend well. Add remaining ingredients and mix evenly. Evenly spoon the mixture into the hollowed out zucchini shells. Bake for 35-40 minutes
Posted on: Tue, 13 Aug 2013 16:32:33 +0000
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