A serving platter of zucchini boats stuffed with a mixture of chopped Vigo Artichoke Hearts, Vigo Seasoned Bread Crumbs, Parmesan cheese and pine nuts sprinkled with finely chopped basil
  • Prep Time: 20 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

  • 3 zucchini
  • Alessi Sea Salt and Ground Black Pepper, to taste
  • 2 tablespoons Alessi Extra Virgin Olive Oil
  • 1/2 onion, finely chopped
  • 1/2 can Vigo Artichoke Hearts, drained and chopped
  • 2 teaspoons Alessi Garlic Puree
  • 1/4 cup white wine
  • 1/2 cup Alessi Italian Style Seasoned Bread Crumbs
  • 1/4 cup Parmesan cheese, grated
  • 1/4 cup parsley, finely chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 1.75 ounce jar Alessi Pine Nuts
  • 1/4 cup basil, finely chopped

Directions

Preheat oven to 350.

Cut zucchini in half lengthwise and scoop out the pulp leaving about ¼” shell. Chop up the pulp and set aside. Place zucchini, cut-side up, on a baking sheet. Sprinkle with salt and pepper, to taste.

Heat olive oil in a large pan over medium heat. Add zucchini pulp and onion. Sauté until onions are soft and translucent. Add artichoke hearts and garlic and sauté for about a minute. Add wine and let the liquid reduce.

Place breadcrumbs in a bowl and stir in zucchini pulp mixture, blend well. Add remaining ingredients and mix evenly. Evenly spoon the mixture into the hollowed out zucchini shells. Bake for 35-40 minutes.