Ingredients:
4 medium sized zucchini
2 tablespoons olive oil
2 slices pancetta or 2 slices bacon, Finely Chopped
1/2 medium onions, Finely Chopped
1 large garlic cloves, Minced
2 slices Italian bread, Crusts Removed, Cut Into 1/2 Inch Cubes
3 tablespoons finely chopped fresh parsley
salt & pepper
1/4 cup grated parmesan cheese
1 cup white wine
Directions:
Preheat the oven to 350 Degrees F.
Wash and dry the zucchini, and cut them in half.
Cut off the stem end.
Using a sharp, small spoon, scoop out the center of each half leaving at least 1/2 inch shell all around.
Complete all of the zucchini halves in this fashion, setting aside the center.
Take half of the center pulp and chop it finely.
Use the other half for another purpose.
Heat the olive oil in a frying pan, and cook the zucchini pulp, pancetta, onion, and garlic until the pancetta begins to brown and the vegetables are soft.
Add the bread cubes and cook another few minutes until they begin to brown.
Remove and let cool to room temperature.
Add the parmesan, salt, pepper and parsley to the stuffing mixture and stir well to combine.
Place the zucchini boats in a shallow casserole dish and divide the stuffing equally between each mounding it slightly on top.
Pour in the cup of wine into the dish, cover and bake for 20 minutes.
Remove the cover and bake an additional 20 minutes or until the zucchini boat is fork tender and lightly browned on top.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.