Category: Side Dishes

Serves: 6

Ingredients

• 3 slices day-old spelt bread
• 3 medium zucchini
• 3/8 tsp salt, divided
• 1/2 tsp freshly ground black pepper, divided
• 2 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter
• 1 cup finely chopped onion
• 1/3 cup canned artichoke hearts, drained and chopped
• 1 tbsp chopped fresh thyme
• 3 garlic cloves, minced
• 3 tbsp dry white wine
• 5 tbsp grated Parmesan cheese
• 1/4 cup chopped fresh, flat leaf parsley
• 3 tbsp pine nuts, toasted
• 2 tbsp chopped fresh basil
• 2 tsp finely grated lemon rind

Directions

1. Preheat oven to 350 degrees.
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-side up on lined baking sheet. Sprinkle with 1/8 tsp salt and 1/4 tsp pepper.
4. Heat oil and butter in a large skillet over medium heat. Add zucchini pulp and onion; saute 5 minutes.
5. Add remaining 1/4 tsp salt, 1/4 tsp pepper, artichoke hearts, thyme and garlic; cook 45 seconds.
6. Add wine; cook 1 minute until most liquid evaporates.
7. 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 degrees for 45 minutes or until tender.

Nutrition Facts

Calories 117, Fat 12g, Saturated Fat 2.8g, Protein 6.9g, Carbohydrates 13.6g, Fiber 3.8g, Cholesterol 9mg, Iron 1.6mg, Sodium 343mg