Stuffed Zucchini With Cheesy Breadcrumbs Recipe

Name: Stuffed Zucchini With Cheesy Breadcrumbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 slices day old whole wheat bread; 3 medium zucchini; 3/8 teaspoon salt, divided; 1/2 teaspoon black pepper, divided; 2 tablespoons extra-virgin olive oil; 1 tablespoon unsalted butter; 1 cup finely chopped onion; 1/3 cup canned artichoke heart, drained and chopped; 1 tablespoon chopped fresh thyme; 3 garlic cloves, minced; 3 tablespoons dry white wine; 5 tablespoons grated parmesan cheese; 1/4 cup chopped fresh flat leaf parsley; 3 tablespoons pine nuts, toasted; 2 tablespoons chopped fresh basil; 2 teaspoons finely grated lemon rind

Servings: persons

3 slices day old whole wheat bread
3 medium zucchini
3/8 teaspoon salt, divided
1/2 teaspoon black pepper, divided
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 cup finely chopped onion
1/3 cup canned artichoke heart, drained and chopped
1 tablespoon chopped fresh thyme
3 garlic cloves, minced
3 tablespoons dry white wine
5 tablespoons grated parmesan cheese
1/4 cup chopped fresh flat leaf parsley
3 tablespoons pine nuts, toasted
2 tablespoons chopped fresh basil
2 teaspoons finely grated lemon rind

1
Preheat oven to 350 degrees.
2
Place bread in a food processor, pulse until crumbs form, and set aside.
3
Cut zucchini in half lengthwise, and scoop pulp out leaving a 1/4 inch thick shell.
4
Chop pulp.
5
Place zucchini halves cut side up on a baking sheet, lined with parchment paper, and sprinkle with 1/8 teaspoon salt, and 1/8 teaspoon pepper.
6
Heat oil and butter in a large skillet over medium heat, and add zucchini pulp, and onion, and saute for 5 minutes.
7
Add add remaining salt, pepper, artichoke hearts, thyme, and garlic and cook 45 seconds.
8
Add wine, cook 1 minute.
9
Combine breadcrumbs, and onion mixture in a large bowl, and stir in cheese and remaining ingredients.
10
Spoon 1/2 cup breadcrumb mixture into each zucchini shell.
11
Bake 350 degrees for 45 minutes or until just tender.

406

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 3 slices day old whole wheat bread, 3 medium zucchini, 3/8 teaspoon salt, divided, 1/2 teaspoon black pepper, divided, and more.

Yes, Stuffed Zucchini With Cheesy Breadcrumbs falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Stuffed Zucchini With Cheesy Breadcrumbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions