Vegetarian Stuffed Zucchini With Parmesan Panko

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Oh My Veggies


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4 medium zucchini

1/2 tsp. salt, divided

1/4 tsp. freshly ground black pepper, divided

1 tbsp. extra-virgin olive oil

1 tbsp. unsalted butter

1 c. finely chopped onion

1/3 c. marinated (jarred) artichoke hearts, chopped

1/4 c. sun-dried tomatoes, chopped

1 tbsp. chopped fresh thyme

3 garlic cloves, minced

3 tbsp. dry white wine

1/2 c. panko

6 tbsp. grated Parmesan cheese, divided

1/4 c. chopped fresh flat-leaf parsley

3 tbsp. pine nuts, toasted

2 tbsp. chopped fresh basil

2 tsp. finely grated lemon rind

cooking spray or olive oil mister

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