Pesto and Ditalini-Stuffed Zucchini Recipe

Pesto And Ditalini-Stuffed Zucchini Recipe

Ingredients

Makes 4 servings

• 6 ounces ditalini
• 4 medium zucchini, halved lengthwise, ends trimmed
• 2 tablespoons olive oil
• 1 small yellow onion, minced
• 1 garlic clove, minced
• salt and freshly ground black pepper
• 1/2 cup Pesto Presto
• 2 tablespoons minced fresh flat-leaf parsley
• 1/2 cup dry bread crumbs

Method

1. Cook the pasta in a pot of boiling salted water, stirring occasionally, until al dente, about 7minutes
2. Drain well and set aside
3. Scoop out the zucchini flesh, leaving the shells intact
4. Chop the flesh and set aside
5. Steam the zucchini shells over until slightly softened, about 5 minutes
6. Set aside to cool
7. Preheat the oven to 350°F
8. In a large skillet, heat 1 tablespoon of the oil over medium heat and add the onion, garlic, chopped zucchini and salt and pepper to taste
9. Cover and cook until the vegetables are tender, about 10 minutes
10. In a large bowl, combine the cooked ditalini with the onion and zucchini mixture
11. Add the pesto, parsley and salt and pepper to taste
12. Mix well to combine
13. Stuff the zucchini shells with the mixture, then sprinkle with the bread crumbs
14. Arrange in the prepared pan
15. Add 1/4 inch of water to the bottom of the dish
16. Cover tightly with foil and bake until the filling is hot and the zucchini are tender but not collapsing, 20 to 30 minutes
17. Uncover and bake 10 minutes longer to lightly brown the topping
18. Serve immediately

Full List of Dinner Recipes
Full List of Stuffed-Zucchini Recipes