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Farmer's Market Finds

June 13th, 2011

Forrest and I have been wanting to go to the Crescent City Farmer’s Market for a long time now. But since we had Rex, it takes us a lot longer to execute on things like that than it ever did before. We finally made it there after several months of talking about it and we were so happy we did. It was much smaller than expected (maybe we were spoiled from our days in DC), but it was still very nice and we enjoyed the diverse stands they had set up.

One of my scores of the day were these huge beautiful zucchini and I knew exactly what I would make with them. I couldn’t wait to put this recipe together and it was a great one to use locally grown produce in. The flavor of this dish was delicious and it could just as easily be served as a side dish at a casual weeknight meal or at a fancy holiday dinner.

Stuffed Zucchini with Cheesy Breadcrumbs
Adapted from Cooking Light June 2011
Ingredients

  • 3 (1.3-ounce) slices day-old whole-wheat bread
  • 1/4 cup dried Italian bread crumbs
  • 3 medium zucchini
  • 3/8 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 cup finely chopped onion
  • 1/3 cup canned artichoke hearts, drained and chopped
  • 1 teaspoon dried thyme
  • 3 garlic cloves, minced
  • 3 tablespoons chicken stock
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 teaspoons finely grated lemon rind
Preparation 1. Preheat oven to 350°.
2. Place bread in a food processor; pulse until fine crumbs form. Set aside.
3. Cut zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell.

Chop pulp. Place zucchini halves, cut sides up, on a baking sheet lined with parchment paper; sprinkle with 1/8 teaspoon salt and 1/4 teaspoon pepper.

4. Heat oil and butter in a large skillet over medium heat. Add zucchini pulp and onion; sauté 5 minutes.

Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, artichoke hearts, thyme, and garlic; cook 45 seconds.

Add chicken stock; cook 1 minute or until most of liquid evaporates. Combine both breadcrumbs and onion mixture in a large bowl; stir in cheese

and remaining ingredients.

Spoon 1/2 cup breadcrumb mixture into each zucchini shell.

Bake at 350° for 45 minutes or until just tender.

Click Here for My Adapted Printable Recipe

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