Cheesy and Nutty Stuffed Zucchini Boats

CHEESY AND NUTTY STUFFED ZUCCHINI BOATS
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
1/3 c. canned artichoke hearts, drained and chopped
1 T. chopped fresh thyme
3 T. minced garlic
¼ c. dry white wine
1/3 c. grated Parmesan cheese
¼ c. chopped fresh parsley
¼ c. pine nuts, toasted
3 T. chopped fresh basil
1 T. lemon zest

1. Preheat oven 350.
2. Place bread in food processor, pulse until fine crumbs form. Set aside.
3. Cut zucchini in half lengthwise, scoop out pulp, leaving ¼” thick shell.
4. Chop pulp.
5. Place the zucchini I boats cut sides up on baking sheet lined with parchment paper.
6. Sprinkle with salt and pepper.
7. Heat oil and butter in large skillet over medium heat.
8. Add zucchini pulp and onion, saute 4-5 minutes.
9. Season with salt and pepper.
10. Add artichoke hearts, thyme and garlic. Cook for 1 minute.
11. Add wine and cook until most of the liquid evaporates, about 1-2 minutes.
12. Combine breadcrumbs and onion mixture in large bowl.
13. Stir in cheese, parsley, nuts, basil and zest. Taste for seasoning.
14. Spoon about ½ c. of the stuffing into the zucchini boats.
15. Bake for 45 minutes or until just tender.
    *You can add different cheeses, add meats or seafood, you can also use panko bread crumbs.