Vegetarian Stuffed Zucchini With Parmesan Panko

Name: Vegetarian Stuffed Zucchini With Parmesan Panko
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper, divided; 3 Tbsps dry white wine; 2 Tbsps chopped fresh basil; 59 milliliters chopped fresh flat-leaf parsley; 1 Tbsp chopped fresh thyme; 3 garlic cloves, minced; 2 teaspoons finely grated lemon rind; 79 milliliters marinated (jarred) artichoke hearts, chopped; 1 Tbsp extra-virgin olive oil; 237 milliliters finely chopped onion; 118 milliliters panko; 6 Tbsps grated Parmesan cheese, divided; 3 Tbsps pine nuts, toasted; 1 teaspoons salt, divided; 59 milliliters sun-dried tomatoes, chopped; 1 Tbsp unsalted butter; 4 mediums zucchini

Vegetarian Stuffed Zucchini With Parmesan Panko requires around 1 hour and 5 minutes from start to finish. This recipe serves 4. One serving contains 268 calories, 9g of protein, and 16g of fat. This recipe covers 21% of your daily requirements of vitamins and minerals. Head to the store and pick up panko, flat-leaf parsley, onion, and a few other things to make it today. A couple people really liked this side dish.