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Stuffed Zucchini with Cheesy Breadcrumbs
What You Need
• 3 (1.3-ounce) slices day-old whole-wheat bread
• 2 lb 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 tablespoon chopped fresh thyme
• 3 garlic cloves, minced
• 3 tablespoons dry white wine
• 5 tablespoons grated Parmesan cheese
• 1/4 cup chopped fresh flat-leaf parsley
• 3 tablespoons pine nuts, toasted
• 2 tablespoons chopped fresh basil
• 2 teaspoons finely grated lemon rind

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


Weekly Specials
Alvarado Sprouted Multi Grain Bread
Unit: 24 oz.
Reg: $5.65
Sale: $5.05

Kind - Oats & Honey with Toasted Coconut Bars
Unit: 1 box
Reg: $4.95
Sale: $4.50

Planet Organics Shopping Bag
Unit: 1 ea.
Reg: $2.99
Sale: $1.99

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