Stuffed Zucchini with Cheesy Breadcrumbs

Ingredients

• 0.3 cup artichoke hearts canned drained chopped
• 0.5 teaspoon pepper black divided freshly ground
• 3.9 ounce bread whole-wheat
• 3 tablespoons wine dry white
• 2 tablespoons basil fresh chopped
• 0.3 cup parsley fresh chopped
• 1 tablespoon thyme sprigs fresh chopped
• 3  garlic clove minced
• 2 teaspoons lemon zest finely grated
• 2 tablespoons olive oil extra virgin extra-virgin
• 1 cup onion finely chopped
• 5 tablespoons parmesan cheese grated
• 3 tablespoons pinenuts toasted
• 0.4 teaspoon salt divided
• 1 tablespoon butter unsalted
• 3 medium zucchini 

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• baking paper
• oven

Directions

1. Preheat oven to 35
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.
4. 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.
5. Heat oil and butter in a large skillet over medium heat.
6. Add zucchini pulp and onion; saut 5 minutes.
7. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, artichoke hearts, thyme, and garlic; cook 45 seconds.
8. Add wine; cook 1 minute or until most of liquid evaporates.
9. Combine breadcrumbs and onion mixture in a large bowl; stir in cheese and remaining ingredients. Spoon 1/2 cup breadcrumb mixture into each zucchini shell.
10. Bake at 350 for 45 minutes or until just tender.