-
1
1.
-
2
Preheat the oven to 400 degrees F. Cut the zucchini in half lengthwise and use a small spoon to scoop out the seeds, forming a shallow cavity.
-
3
Finely grated one of the seeded zucchini into a bowl, salt and set aside.
-
4
Liberally sprinkle the other zucchini shells with salt and place cut-side down on paper towels while preparing the filling.
-
5
2.
-
6
Melt 3 tablespoons butter in small skillet over medium-high heat.
-
7
Add the onion and pepper and cook, stirring often, until softened, about 5 minutes.
-
8
Add the garlic and cook 1 minute longer.
-
9
Lightly squeeze the grated zucchini to remove the excess moisture and add to the onions and peppers.
-
10
Cook until the mixture dries slightly.
-
11
Remove from the heat, stir in the panko, cheese, and thyme.
-
12
Season with salt and pepper.
-
13
Cool slightly.
-
14
3.
-
15
Wipe the salt from the zucchini and dry as thoroughly as possible with paper towels.
-
16
Divide the filling among the zucchini halves, mounding them slightly down the center.
-
17
Place on a lightly oiled baking sheet and bake until the zucchini softened and the tops brown, about 20 minutes.
-
18
Carefully transfer zucchini to a platter and serve warm or at room temperature.
-
19
Calories: 242
-
20
Total Fat: 14 grams
-
21
Saturated Fat: 9 grams
-
22
Total Carbohydrates: 21 grams
-
23
Protein: 11 grams
-
24
Sodium: 325 milligrams
-
25
Cholesterol: 26 milligrams
-
26
Fiber: 4 grams
