Mediterranean Stuffed Zucchini

45 min

Serving: 3

intermediate

Ingredients

3 large zucchini

1 cup Ian’s Italian Panko Breadcrumbs

1 can white beans, rinsed and drained

2 roma tomatoes, chopped

2 teaspoons lemon zest

2 tablespoons parsley, chopped

4 tablespoons kalamata olives, sliced

1 garlic clove, minced

1 tablespoon olive oil

Instructions

1. Preheat oven to 475°F and line a baking sheet with parchment paper.

2. Cut zucchinis in half lengthwise and hollow out centers leaving ¼ inch borders. Place on baking sheet with sliced side up.

3. In a bowl, mix scooped zucchini with remaining ingredients until combined.

4. Stuff zucchinis with mix and bake for 28-32 minutes or until zucchinis are tender.

5. Garnish with parsley, flakey sea salt, chili flakes and serve with lemon wedges.

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free from common allergens

including. . .

wheat

tree nuts

milk or casein

gluten

soy

eggs

peanuts

artificial flavors
or colors

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Mediterranean Stuffed Zucchini

Ingredients

3 large zucchini

1 cup Ian’s Italian Panko Breadcrumbs

1 can white beans, rinsed and drained

2 roma tomatoes, chopped

2 teaspoons lemon zest

2 tablespoons parsley, chopped

4 tablespoons kalamata olives, sliced

1 garlic clove, minced

1 tablespoon olive oil

Instructions

1. Preheat oven to 475°F and line a baking sheet with parchment paper.

2. Cut zucchinis in half lengthwise and hollow out centers leaving ¼ inch borders. Place on baking sheet with sliced side up.

3. In a bowl, mix scooped zucchini with remaining ingredients until combined.

4. Stuff zucchinis with mix and bake for 28-32 minutes or until zucchinis are tender.

5. Garnish with parsley, flakey sea salt, chili flakes and serve with lemon wedges.