Veggie Stuffed Zucchini

  • Prep Time: 20 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings



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.