Recipes for those who like to cook, and maybe those who don't!
Saturday, August 11, 2012
Stuffed Zucchini with Cheese
Ingredients
3 (1.3-ounce) slices day-old whole-wheat bread
3 medium zucchini
3/8 teaspoonsalt, divided
1/2 teaspoonfreshly ground black pepper, divided
2 tablespoonsextra-virgin olive oil
1 tablespoonunsalted butter
1 cupfinely chopped onion
1/3 cupcanned artichoke hearts, drained and chopped
1 tablespoonchopped fresh thyme
3 garlic cloves, minced
3 tablespoonsdry white wine
5 tablespoonsgrated Parmesan cheese
1/4 cupchopped fresh flat-leaf parsley
3 tablespoonspine nuts, toasted
2 tablespoonschopped fresh basil
2 teaspoonsfinely 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 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.
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