Pesto Stuffed Zucchini

Name: Pesto Stuffed Zucchini
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters day old cubed bread; 1 Tbsp butter; 2 Tbsps pine nuts; 907 grams very large zucchini (about , otherwise known as a baseball bat zucchini; 59 milliliters prepared basil pesto; 59 milliliters grated Parmesan cheese; 113 grams fresh mozzarella, cut into cubes; 1 handful A of cherry tomatoes, roughly chopped; 1 serving Salt

The recipe Pesto Stuffed Zucchini can be made in approximately 1 hour and 10 minutes. For $2.0 per serving, you get a main course that serves 4. One serving contains 308 calories, 14g of protein, and 21g of fat. A mixture of mozzarella, salt, an of cherry tomatoes, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Toast croutons: In a medium skillet, melt butter on medium to medium high heat.

Ingredients you will need

Croutons

Butter

Toast

Equipment you will use

Frying Pan

Add the slightly dry cubed bread, toss to coat at least some of the sides in a little butter.

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Butter

Bread

Lay out in a single layer cook, without moving the croutons, until one side is lightly browned, then toss and let cook a little more so a few more sides get a little brown.

Ingredients you will need

Croutons

Remove from pan and let cool to touch.

Equipment you will use

Frying Pan

Toast pine nuts: While the croutons are browning, heat a small skillet on high.

Ingredients you will need

Pine Nuts

Croutons

Toast

Equipment you will use

Frying Pan

Add the pine nuts and cook until they begin to brown (do not walk away, once they start browning they can easily go from brown to burnt!).

Ingredients you will need

Pine Nuts

When they start to brown, remove them from the pan into a small bowl.

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Bowl

Frying Pan

Combine croutons, Mozzarella, pesto, Parmesan, tomatoes, pine nuts:

Ingredients you will need

Mozzarella

Pine Nuts

Croutons

Parmesan

Tomato

Pesto

Place the croutons and Mozzarella in a medium bowl. Toss with the pesto.

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Mozzarella

Croutons

Pesto

Equipment you will use

Bowl

Add the grated Parmesan, chopped cherry tomatoes, toasted pine nuts, and toss some more.

Ingredients you will need

Cherry Tomato

Pine Nuts

Parmesan

Stuff the zucchini boats:

Ingredients you will need

Zucchini

Heat the oven to 375°F.

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Oven

Cut the zucchini in half lengthwise. Scoop out the inner flesh with a metal spoon, leaving 1/4 to a 1/2-inch thickness in the zucchini boats.**

Ingredients you will need

Zucchini

Place the zucchini boats in a roasting pan.

Ingredients you will need

Zucchini

Equipment you will use

Roasting Pan

Sprinkle the inside of the boats with salt. Fill the boats with the stuffing mixture.

Ingredients you will need

Stuffing

Salt

Pour a cup or so of water into the bottom of the roasting pan (so that zucchini doesn't dry out on the outside), to about 1/4 inch depth.

Ingredients you will need

Zucchini

Water

Equipment you will use

Roasting Pan

Bake for 45 minutes at 375°F.

Equipment you will use

Oven

**In this recipe we are not using the zucchini flesh that we have scooped out. You can easily freeze it for later use with zucchini recipes such as zucchini bread, zucchini muffins, or zucchini cake. Or you can chop some of it up and mix it in with the stuffing mixture.

Ingredients you will need

Stuffing

Zucchini

Bread