Stuffed Zucchini with Cheesy Breadcrumbs

If you're anything like me, you feel really fancy whenever you stuff a food with another kind of food. It's just so exciting! And delicious! This is a nice springtime twist on stuffed zucchini. It's bright and fresh with lemon, artichokes, parmesan, and white wine (very convenient if you have some wine left over from making pasta e fagioli with spinach last night). Great as a side dish or on its own.

Stuffed Zucchini with Cheesy Breadcrumbs

From Cooking Light

• 3 slices day-old whole-wheat bread
• 4 medium zucchini
• Salt and pepper
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon unsalted butter
• 1 cup finely chopped onion
• 1/2 cup canned artichoke hearts, drained and chopped
• 1 tablespoon chopped fresh thyme
• 3 garlic cloves, minced
• 1/4 cup dry white wine
• 1/4 cup 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 zest

Preheat oven to 350 F. Place bread in a food processor; pulse until fine crumbs form. Set aside. Cut zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Chop pulp. Place zucchini halves, cut sides up, on a baking sheet lined with parchment paper or foil. Sprinkle with salt and pepper.

Heat oil and butter in a large skillet over medium heat. Add zucchini pulp and onion; saute 5 minutes. Season with salt and pepper and add artichoke hearts, thyme, and garlic; cook about 1 minute. Add wine; cook 1 minute or until most of liquid evaporates. Combine breadcrumbs and onion mixture in a large bowl; stir in cheese and remaining ingredients. Spoon breadcrumb mixture into zucchini shells. Bake at 350 for 45 minutes or until just tender.

Artichoke and Goat Cheese Strata

Joe and I went on a little getaway this past weekend to lovely Richmond, Virginia, where we stayed in a historic inn, visited the Confederate white house, bought some ass-cheap vintage records, and ate a lot of delicious Southern food. I knew I wouldn't feel like cooking when we got home on Sunday, so I planned to have some strategic leftovers in the house. And there's nothing that says "leftovers" like a casserole.

So ahead of time I prepared this yummy artichoke and goat cheese strata. A strata is a special kind of casserole that's always made with bread, milk, and eggs, plus whatever other ingredients you want to add to mix up the flavors. It's kind of like a savory bread pudding, but more solid (less gooey) and it's purposefully layered (hence the name). Very delish, keeps well for several days, and works with an easy simple green salad on the side.

Artichoke and Goat Cheese Strata
From Cooking Light

• 1 teaspoon olive oil
• 1/2 cup  finely chopped shallots (about 1 large)
• 1 (10-ounce) package frozen artichoke hearts, thawed
• 2 garlic cloves, minced
• 1/2 teaspoon dried herbes de Provence
• 1 3/4 cups 1% low-fat milk
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 4 large eggs
• 1/3 cup (about 1 1/2 ounces) grated Parmigiano-Reggiano cheese
• 1/2 (1-pound) loaf country-style white bread, cut into 1-inch cubes (about 5 cups)
• Cooking spray
• 3/4 cup (3 ounces) crumbled goat cheese, divided

Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add shallots, and cook for 2 minutes, stirring frequently. Stir in artichoke hearts and garlic; cook for 8 minutes or until artichoke hearts begin to brown, stirring occasionally. Remove from heat, and stir in herbes de Provence. Cool 10 minutes. Combine milk, black pepper, salt, and eggs in a large bowl, stirring with a whisk. Add Parmigiano-Reggiano cheese and bread; toss gently to combine. Stir in artichoke mixture, and let stand for 20 minutes.

Preheat oven to 375F. Spoon half of bread mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray. Sprinkle with half of goat cheese, and top with remaining bread mixture. Sprinkle remaining half of goat cheese over top. Bake for 50 minutes or until browned and bubbly.