JUICY REVERSE SEAR STEAK1 (14-oz.) thick rib-eye steak (2” thick)Kosher salt/black pepperCanola oil2 T. butter3…
Cheesy and Nutty Stuffed Zucchini Boats
| Cheesy and Nutty Stuffed Zucchini Boats | Print |
Recipe By: Alice Morrow
Cheesy and Nutty Stuffed Zucchini Boats
Ingredients
- 3 slices day old whole wheat bread
- 3 medium zucchini
- Salt, black pepper
- 2 T. olive oil
- 1 T. butter
- 1 medium Vidalia onion, chopped
- ⅓ c. canned artichoke hearts, drained and chopped
- 1 T. chopped fresh thyme
- 3 T. minced garlic
- ¼ c. dry white wine
- ⅓ c. grated Parmesan cheese
- ¼ c. chopped fresh parsley
- ¼ c. pine nuts, toasted
- 3 T. chopped fresh basil
- 1 T. lemon zest
Instructions
- Preheat oven 350.
- Place bread in food processor, pulse until fine crumbs form. Set aside.
- Cut zucchini in half lengthwise, scoop out pulp, leaving ¼” thick shell.
- Chop pulp.
- Place the zucchini I boats cut sides up on baking sheet lined with parchment paper.
- Sprinkle with salt and pepper.
- Heat oil and butter in large skillet over medium heat.
- Add zucchini pulp and onion, saute 4-5 minutes.
- Season with salt and pepper.
- Add artichoke hearts, thyme and garlic. Cook for 1 minute.
- Add wine and cook until most of the liquid evaporates, about 1-2 minutes.
- Combine breadcrumbs and onion mixture in large bowl.
- Stir in cheese, parsley, nuts, basil and zest. Taste for seasoning.
- Spoon about ½ c. of the stuffing into the zucchini boats.
- Bake for 45 minutes or until just tender.
Notes
****You can add different cheeses, add meats or seafood, you can also use panko bread crumbs.
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