Stuffed Zucchini With Cheesy Breadcrumbs - cooking recipe

Ingredients

3 slices day old whole wheat bread
3 medium zucchini
3/8 teaspoon salt, divided
1/2 teaspoon black pepper, divided
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 cup finely chopped onion
1/3 cup canned artichoke heart, 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

Preparation

Preheat oven to 350 degrees.
Place bread in a food processor, pulse until crumbs form, and set aside.
Cut zucchini in half lengthwise, and scoop pulp out leaving a 1/4 inch thick shell.
Chop pulp.
Place zucchini halves cut side up on a baking sheet, lined with parchment paper, and sprinkle with 1/8 teaspoon salt, and 1/8 teaspoon pepper.
Heat oil and butter in a large skillet over medium heat, and add zucchini pulp, and onion, and saute for 5 minutes.
Add add remaining salt, pepper, artichoke hearts, thyme, and garlic and cook 45 seconds.
Add wine, cook 1 minute.
Combine breadcrumbs, and onion mixture in a large bowl, and stir in cheese and remaining ingredients.
Spoon 1/2 cup breadcrumb mixture into each zucchini shell.
Bake 350 degrees for 45 minutes or until just tender.