Meatless Mondays  |  Posted 12.16.14

Stuffed Zucchini with Cheesy Breadcrumbs

Stuffed Zucchini with Cheesy Breadcrumbs

These stuffed zucchini are sure to be a favorite at any gathering. Overflowing with artichoke hearts, parmesan cheese, and pine nuts these are hearty enough to be served as vegetarian main dish.

Makes 6 servings (serving size: 1 zucchini half)

Prep Time: 30 minutes
Cook Time: 1 hour


  • 3 (1.3-ounce) slices day-old whole-wheat 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, toasts
  • 2 Tbsp chopped fresh basil
  • 2 tsp finely grated lemon rind


  1. Preheat oven to 350°.
  2. 2. Place bread in a food processor; pulse until fine crumbs form. Set aside.
  3. 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. 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.

Nutritional Information: Calories 177, Fat 12 g, Satfat 2.8 g, Monofat 5 g, Polyfat 2.3 g, Protein 6.9 g, Carbohydrate 13.6 g, Fiber 3.8 g, Cholesterol 9 mg, Iron 1.6 mg, Sodium 343 mg, Calcium 107 mg

Source: Cooking Light