STUFFED ZUCCHINI WITH CHEESY BREADCRUMBS

Stuffed Zucchini with Cheesy Breadcrumbs

Adapted from Cooking Light June 2011

Ingredients

• 3 (1.3-ounce) slices day-old whole-wheat bread

• 1/4 cup dried Italian bread crumbs

• 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 teaspoon dried thyme

• 3 garlic cloves, minced

• 3 tablespoons chicken stock

• 1/4 cup grated Parmesan cheese

• 1/4 cup chopped fresh flat-leaf parsley

• 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 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, artichoke hearts, thyme, and garlic; cook 45 seconds.

Add chicken stock; cook 1 minute or until most of liquid evaporates. Combine both 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.