Stuffed Zucchini with Cheesy Breadcrumbs Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Ivy Manning
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.
Ingredients
- 3 (1.3-ounce) slices day-old whole-wheat bread
- 3 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
- 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
Instructions
- 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.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon, Nuts, Basil.
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