STUFFED ZUCCHINI WITH CHEESY BREADCRUMBS

Steps:

• Preheat oven to 350 degrees.
• Place bread in a food processor, pulse until crumbs form, and set aside.
• Cut zucchini in half lengthwise, and scoop pulp out leaving a 1/4 inch thick shell.
• Chop pulp.
• Place zucchini halves cut side up on a baking sheet, lined with parchment paper, and sprinkle with 1/8 teaspoon salt, and 1/8 teaspoon pepper.
• Heat oil and butter in a large skillet over medium heat, and add zucchini pulp, and onion, and saute for 5 minutes.
• Add add remaining salt, pepper, artichoke hearts, thyme, and garlic and cook 45 seconds.
• Add wine, cook 1 minute.
• Combine breadcrumbs, and onion mixture in a large bowl, and stir in cheese and remaining ingredients.
• Spoon 1/2 cup breadcrumb mixture into each zucchini shell.
• Bake 350 degrees for 45 minutes or until just tender.