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daisi - March 5, 2012

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daisi - March 5, 2012

Meatless Monday: Stuffed Zucchini

daisi - March 5, 2012
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It’s been a while since I’ve done a meatless Monday recipe for my friends at Square. I feel bad. I’m such a slacker. But here is one for Square and for you. This recipe originated with this Cooking Light recipe so you know it’ll be good AND healthy.

Here’s what you’ll need:

  • 3 (1.3-ounce) slices day-old whole-wheat bread
  • 3-4 medium 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 or a dash of dried thyme
  • 3 garlic cloves, minced
  • 3 tablespoons dry white wine or chicken stock
  • 5 tablespoons grated Parmesan cheese
  • 3 tablespoons pine nuts, toasted
  • 2 tablespoons chopped fresh basil
  • 2 teaspoons finely grated lemon rind

If your bread isn’t day-old, dry it out in a warm (200°) oven for 10 minutes or so until it’s nice and dry. Put the slices in a food processor and pulse until you have fine crumbs.

Now, preheat oven to 350°.

Cut the zucchini in half lengthwise and scoop out pulp using a spoon, setting the pulp aside. Leave about a 1/4-inch-thick shell to create a little boat.  Place zucchini halves, cut sides up, on a baking sheet lined with parchment paper or foil, then sprinkle with salt and pepper.

Chop the zucchini pulp.

Chop the onions and the artichokes.

Heat the oil and butter in a large skillet over medium heat and sauté the zucchini pulp and onion for about 5 minutes.

Add 1/4 teaspoon salt and pepper, maybe 1/4 of cayenne pepper, artichoke hearts, thyme, and garlic and cook 45 seconds.

Add wine (I didn’t have any so I had to use chicken stock – which is obviously NOT meatless) and cook for another minute or until most of it evaporates. Stir constantly.

Toast your pine nuts over medium heat in a small skillet for 3-5 minutes, be careful not to burn.

Combine breadcrumbs, pine nuts and onion mixture in a large bowl.  Stir in cheese and remaining ingredients.

Spoon the breadcrumb mixture into each zucchini shell. Get them as full as you can. I had tons of the breadcrumb mixture leftover though.

Bake at 350° for 30-40 minutes or until the zucchini boats are tender and the breadcrumbs are browned.

This is my LEFTOVER filling. I’m thinking either my zucchini were too small or maybe I overdid it with the breadcrumbs? Who knows… I used the filling later in the week for frittatas so it didn’t go to waste.

I think this recipe is a good base for making stuffed zucchini. You could really add anything as long as you have the breadcrumbs and wine/stock. I’m excited to try different variations and see what I can come up with. Let me know if you have any ideas!

Meatless Monday: Stuffed Zucchini

Rating: 31

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 4

Ingredients

  • 3 (1.3-ounce) slices day-old whole-wheat bread
  • 3-4 medium 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 or a dash of dried thyme
  • 3 garlic cloves, minced
  • 3 tablespoons dry white wine or chicken stock
  • 5 tablespoons grated Parmesan cheese
  • 3 tablespoons pine nuts, toasted
  • 2 tablespoons chopped fresh basil
  • 2 teaspoons finely grated lemon rind

Instructions

  1. Put the bread in a food processor and pulse until you have fine crumbs.
  2. Preheat oven to 350°.
  3. Cut the zucchini in half lengthwise and scoop out pulp using a spoon, setting the pulp aside. Leave about a 1/4-inch-thick shell to create a little boat. Place zucchini halves, cut sides up, on a baking sheet lined with parchment paper or foil, then sprinkle with salt and pepper.
  4. Chop the zucchini pulp.
  5. Chop the onions and the artichokes.
  6. Heat the oil and butter in a large skillet over medium heat and sauté the zucchini pulp and onion for about 5 minutes.
  7. Add 1/4 teaspoon salt and pepper, maybe 1/4 of cayenne pepper, artichoke hearts, thyme, and garlic and cook 45 seconds.
  8. Add wine (or chicken stock) and cook for another minute or until most of it evaporates. Stir constantly.
  9. Toast your pine nuts over medium heat in a small skillet for 3-5 minutes, be careful not to burn.
  10. Combine breadcrumbs, pine nuts and onion mixture in a large bowl. Stir in cheese and remaining ingredients.
  11. Spoon the breadcrumb mixture into each zucchini shell, getting them as full as you can.
  12. Bake at 350° for 30-40 minutes or until the zucchini boats are tender and the breadcrumbs are browned.

Notes

If your bread isn't day-old, dry it out in a warm (200°) oven for 10 minutes or so until it's nice and dry.

http://shesthebross.com/2012/03/meatless-monday-stuffed-zucchini/

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