Well it's a little late in the summer to be posting these but perhaps you will still have a chance to try these why they're still in season. These things are really easy to make and compliment just about any meal. Also, for all you vegans out there—it's meat-free! I, Michael, even thought these were really good. However, I would've thrown in a bit a more cheddar. Once prepared, it cooks for 45 minutes, so plan ahead. Roughly modified from Cooking Light. Serves 3-4.
This is an older recipe I dug up to post tonight and when we made it we were thinking that you could easily sub squash for the zucchini. Squash that our newly planted spring garden would bounty. This was not the case. Our squash plants did not produce a one. We later discovered that squash needs a lot of sunlight which garden lacked. Next year, new location.
I wanted to get one more post in prior to Jessi and I leaving to Hawaii tomorrow morning! Aloha! We're both very excited and will share some photos of this great trip upon our return.
One other note. In our last post I highlighted Jessi wakeboarding over the 4th. I wakeboard too, although I'm not as good. However I did complete my first wake jump which I'm super proud of. Jessi snapped this pic for proof.
- 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 tablespoon chopped fresh thyme
- 3 garlic cloves, minced
- 3 tablespoons dry Vermouth
- 5 tablespoons grated Parmesan cheese
- 1/2 cup dried breadcrumbs
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh basil
- 2 teaspoons finely grated lemon rind
- Preheat oven to 350°.
- Cut zucchini in half lengthwise; scoop out pulp from center, 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.
- 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 wine; cook 1 minute or until most of liquid evaporates.
- Pour onion mixture into a medium bowl. Add cheese, breadcrumbs, parsley, basil and lemon rind. Mix well. Spoon equal portions of the breadcrumb mixture into each zucchini shell. Bake at 350° for 45 minutes or until just tender.