Do more with your fresh zucchini or other summer squash by filling it with a variety of ingredients such as pine nuts, Parmesan cheese, yellow onion and more.

Ingredients

• 3 slices day-old whole grain bread
• 3 medium zucchini or other summer squash
• 3/8 teaspoon Kosher salt
• 1/2 teaspoon pepper
• 2 tablespoon canola oil
• 1 tablespoon unsalted butter
• 1 cup finely chopped yellow onion
• 1/3 cup drained and chopped canned artichoke hearts
• 1 teaspoon dried thyme
• 3 cloves garlic, minced
• 3 tablespoons vermouth
• 5 tablespoons grated Parmesan cheese
• 1/4 cup chopped flat leaf parsley
• 3 tablespoons toasted pine nuts
• 2 tablespoons chopped fresh basil
• 2 teaspoons lemon zest

Directions

1. Preheat oven to 350^oF.
2. Place bread, one slice at a time, in a blender and pulse until it becomes crumbs. Set aside.
3. Cut zucchini in half lengthwise and scoop out center leaving a 1/4 inch shell. Chop the removed center. Put halved zucchini cut side up on a parchment lined baking sheet and sprinkle with 1/8 teaspoon salt and 1/4 teaspoon pepper.
4. Add oil and butter to skillet over medium heat. When butter is melted add chopped zucchini centers and onion. Sauté 5 minutes. Add remaining salt and pepper, artichoke hearts, thyme and garlic. Sauté 30 seconds. Add vermouth, cook 1 minute or until most of the liquid has evaporated.
5. Combine breadcrumbs and cooked onion mixture in a large bowl. Stir in cheese and remaining ingredients.
6. Put 1/2 cup stuffing into each squash shell.
7. Bake at 350^oF for 45 minutes.

Serves 6

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.