Lightly Stuffed and Baked Zucchini

1. 1

   Preheat the oven to 425 F.

2. 2

   Toss the bread and milk together in a small mixing bowl.

3. 3

   Soak until the bread is completely saturated, about 20 minutes.

4. 4

   Squeeze the bread between your hands to remove as much milk as possible and chop it very fine.

5. 5

   While the bread is soaking, wash the zucchini, trim both ends, and cut in half lengthwise.

6. 6

   With a teaspoon, scrape out the seeds from the center, forming a groove down the length of the zucchini pieces.

7. 7

   Toss the chopped bread, grated cheese, parsley, and thyme together in a bowl until well mixed.

8. 8

   Taste, and season with salt and pepper.

9. 9

   Stir in 4 tablespoons of the olive oil and the egg.

10. 10

    Fill the grooves in the zucchini and cover the halves evenly with stuffing.

11. 11

    Brush a 9 x 13inch baking dish, or other dish into which the zucchini will fit comfortably, with the remaining 2 tablespoons of olive oil.

12. 12

    Arrange the zucchini in the dish side by side, stuffing side up.

13. 13

    Cover it with aluminum foil, and bake 15 minutes.

14. 14

    Uncover the dish and continue baking until the top of the stuffing is crispy and the zucchini are tender, about 15 minutes.

15. 15

    Let rest 10 minutes before serving.

* Per serving · 4 servings · Values may vary.