|
Preparation-
Preheat the oven to 375°F and coat a shallow baking pan with
nonstick spray.
Trim the ends from the zucchini and halve them lengthwise.
Using a melon baller, hollow out each half leaving a wall of
1/4-inch or less on the sides and bottom. Reserve the pulp.
Season the zucchini halves with salt and pepper, arrange them
on the prepared baking sheet and bake until softened, 6 to 8
minutes. Remove from the oven and set aside.
Roughly chop the reserved zucchini pulp and set aside.
Heat the butter in a large skillet over medium heat. Add the
onion and sauté until soft and translucent, 5 to 6 minutes. Add
the garlic and continue cooking for 1 minute longer, then add
the chopped zucchini.
Season the mixture with salt and pepper and continue cooking
until the zucchini is tender and the entire mixture is lightly
caramelized, 3 to 4 minutes longer. Stir in the breadcrumbs
and cook until tender
|
