These stuffed zucchini are sure to be a favorite at any gathering. Overflowing with artichoke hearts, parmesan cheese, and pine nuts these are hearty enough to be served as vegetarian main dish.
I used the smaller purple striped eggplant..I found they held up the stuffing better than the zucchini. Though..nothing like garden fresh zucchini..I love artichoke hearts and put in 1/2 cup instead of 1/3..
Had fresh basil and parsley..but mom always said dried is better in cooking as it is less potent and fresh parsley and basil are very potent. Both fresh are good in tomato sauce..which can take on these 2 fresh herbs.
I used panko crumbs. Fresh bread crumbs made it too pasty. I also sauted chopped mushrooms instead of the artichokes.
I have made a version of stuffed zucchini for years, but thought I'd give this a try........Wow! So Good. I subbed green onion and dried basil, because that is what I had on hand. I used stale french bread for crumbs......make your own so they are not too fine. Do NOT skip fresh parsley, pine nuts, or lemon. My cooking time was much less, just watch until starting to brown. Enjoy!
This was yummy! Didn't know what to expect so followed recipe almost exactly. Even youngsters loved it, a miracle! Will definitely make again! A greats side dish!
This was pretty good, but I had to leave out the pine nuts. I think less basil would have made it better. I also don't like that the recipe called for "3 medium zucchini." "Medium" is relative, so weights would have been better. Only 5 pts!
so good!!! the stuffing was even good without the zucchini. my boyfriend ate it plain. we left out parsley and basil and still so delish
I agree with substituting panko bread crumbs and did just that. To make sure it's not too soggy, sautee the pulp until little to no moisture remains and it's just lightly browned. Great flavor and I'm sure we'll make it again.
This is a great recipe and I will definitely make it again. I substituted whole wheat panko for the whole wheat bread. I found I had about 2 cups of stuffing left over, so I chopped up the remaining artichoke hearts from the can and added them into the remaining stuffing and baked it in a casserole dish to use as a side dish with other things.
I fixed this recipe for my husband and I and we both thought it was excellent! The only thing I did different was substituted Panko bread crumbs for the 3 slices of bread. Next time I would go easier on the lemon rind. It was too lemony for our taste. Will definitely fix it again!
I found the texture of the stuffing to be too pasty. If doing it again I would dry out the bread crumbs more and not grind them too fine. I would also use less moisture. Don't skimp on the lemon zest.
