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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.




  • 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



  1. Preheat oven to 350oF.
  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 350oF for 45 minutes.


Serves 6


Nutrition Facts  
Serving Size: 1  
Servings per Recipe: 6  
Amounts per Serving  
Calories: 190  
Calories from Fat: 99  
  % Daily Value *
Total Fat: 11 g 17%
Saturated Fat: 3 g 14%
Cholesterol: 8 g 3%
Sodium: 333 mg 14%
Total Carbohydrate: 17 g 6%
Dietary Fiber: 3 g 14%
Protein: 7 g 13%
Vitamin A 12%5
Vitamin C 26%
Calcium 11%
Iron 12%

*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.

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