Stuffed Zucchini With Cheesy Breadcrumbs

• 3 slices day old whole wheat bread
• 3 medium zucchini
• 3/8 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter
• 1 cup finely chopped onion
• 1/3 cup canned artichoke heart, drained and chopped
• 1 tablespoon chopped fresh thyme
• 3 garlic cloves, minced
• 3 tablespoons dry white wine
• 5 tablespoons grated parmesan cheese
• 1/4 cup chopped fresh flat leaf parsley
• 3 tablespoons pine nuts, toasted
• 2 tablespoons chopped fresh basil
• 2 teaspoons finely grated lemon rind

1. Preheat oven to 350 degrees.
2. Place bread in a food processor, pulse until crumbs form, and set aside.
3. Cut zucchini in half lengthwise, and scoop pulp out leaving a 1/4 inch thick shell.
4. Chop pulp.
5. Place zucchini halves cut side up on a baking sheet, lined with parchment paper, and sprinkle with 1/8 teaspoon salt, and 1/8 teaspoon pepper.
6. Heat oil and butter in a large skillet over medium heat, and add zucchini pulp, and onion, and saute for 5 minutes.
7. Add add remaining salt, pepper, artichoke hearts, thyme, and garlic and cook 45 seconds.
8. Add wine, cook 1 minute.
9. Combine breadcrumbs, and onion mixture in a large bowl, and stir in cheese and remaining ingredients.
10. Spoon 1/2 cup breadcrumb mixture into each zucchini shell.
11. Bake 350 degrees for 45 minutes or until just tender.

whole wheat bread, zucchini, salt, black pepper, extravirgin olive oil, unsalted butter, onion, thyme, garlic, white wine, parmesan cheese, flat leaf parsley, pine nuts, fresh basil, lemon rind

Taken from www.food.com/recipe/stuffed-zucchini-with-cheesy-breadcrumbs-458053 (may not work)