• llubrano

Baked Stuffed Zucchini with Artichoke Purée

This is great as a first course or a side dish, a long time family favorite. Here’s how I do it:


3 medium zucchini

3-4 cloves of garlic chopped

small bunch of Italian parsley chopped

3-4 tbs olive oil

1/2 cup Italian breadcrumbs

1/3 cup Parmesan cheese

1/3 cup shredded mozzarella cheese

1/2 cup frozen petite peas.

1 jar marinated artichoke hearts

Cut the ends off the zucchini and place in a pot of boiling water and boil for 5-7 mins till slightly soft. Drain and place in ice cold water to cool off. When cool cut the zucchini in half and with a teaspoon scoop the flesh out leaving the shell intact. Place all the flesh in a bowl and add the olive oil, garlic, cheeses, breadcrumbs and parsley. Add a pinch of salt and grated black pepper. Add the frozen peas. Combine and fill the zucchini shells. Sprinkle the tops with breadcrumbs and a bit of Parmesan. Bake in a preheated oven set to 350F for 30 mins. At the end put them under the broiler to crisp the top, about 2-3 mins. Place the artichoke hearts in a blender, I like to add a bit of fresh parsley or basil and garlic then blitz it till it’s creamy. Plate while zucchini are warm with a spoonful of artichoke purée.

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