Stuffed Zucchini With Cheesy Breadcrumbs Recipes

STUFFED ZUCCHINI I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to a boil. Add zucchini and cook until tender, about 15 minutes; drain. Scoop out the flesh of the zucchini, making a 'boat'.
• In a medium bowl combined zucchini flesh, bread crumbs, Cheddar cheese, onion, parsley, salt, most of the Parmesan cheese and egg. Fill zucchini boats with mixture. Dot tops with butter and sprinkle with remaining Parmesan cheese.
• Bake in preheated oven for 30 minutes.

STUFFED ZUCCHINI WITH CHEESY BREADCRUMBS

Steps:

• 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.