Lemon Pasta-Stuffed Zucchini Recipe

Name: Lemon Pasta-Stuffed Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium zucchini, halved lengthwise; 2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper; 1/2 cup ditalini pasta; 1 shallot, chopped; 1/2 cup heavy cream; 1/2 cup low-sodium chicken broth; 3/4 cup shredded dill havarti cheese; 3 tablespoons grated parmesan cheese; 1 large egg yolk; 1/4 cup chopped fresh parsley; 1 teaspoon grated lemon zest; 1 tablespoon breadcrumbs

Servings: persons

2 medium zucchini, halved lengthwise
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 cup ditalini pasta
1 shallot, chopped
1/2 cup heavy cream
1/2 cup low-sodium chicken broth
3/4 cup shredded dill havarti cheese
3 tablespoons grated parmesan cheese
1 large egg yolk
1/4 cup chopped fresh parsley
1 teaspoon grated lemon zest
1 tablespoon breadcrumbs

1
Preheat the broiler and line a baking sheet with foil.
2
Scoop out the seeds from the zucchini, leaving a 1/4-inch-thick shell.
3
Brush the zucchini all over with 1 tablespoon olive oil and season with salt and pepper.
4
Transfer to the baking sheet and broil until just soft, about 1 minute per side; set aside.
5
Meanwhile, bring a saucepan of salted water to a boil.
6
Add the pasta and cook as the label directs; drain.
7
Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat.
8
Add the shallot and cook, stirring, until tender, about 1 minute.
9
Add the heavy cream and chicken broth, bring to a simmer and cook until slightly thickened, 5 to 6 minutes.
10
Add the havarti, 2 tablespoons parmesan, 1/2 teaspoon salt and a few grinds of pepper to the saucepan; stir until the cheese melts.
11
Remove from the heat and stir in the egg yolk, pasta, parsley and lemon zest.
12
Combine the breadcrumbs and the remaining 1 tablespoon parmesan in a small bowl.
13
Fill the zucchini halves with the pasta mixture and sprinkle with the parmesan breadcrumbs.
14
Return to the broiler until golden brown, about 1 minute.
15
Photograph by Charles Masters

527

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 medium zucchini, halved lengthwise, 2 tablespoons extra-virgin olive oil, Kosher salt and freshly ground pepper, 1/2 cup ditalini pasta, and more.

Yes, Lemon Pasta-Stuffed Zucchini falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon Pasta-Stuffed Zucchini

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